Chicken Confit

Chicken Confit

                 Ingredients                    Yield: 4 legs

• 4                  Chicken Legs
• 125g (1/2c)   Kosher Salt
• 1g (1tsp)       Thyme
• 2 cloves        Garlic
• 30ml (2Tbsp) Orange Juice
• 3g (1tsp)       Black Peppercorns
• 2                   Bay Leaves
• 450g (1lb)      Fat (chicken preferred but any animal fat will work)

                Instructions

1. Crush bay leaves, garlic, thyme, peppercorns and some of the salt in a mortar and pestle.
2. Add remaining salt and orange juice. Mix well.
3. Place chicken on a nonreactive sheet pan.
4. Rub salt mixture well into the chicken legs, using all of it.
5. Wrap the pan well and refrigerate for 24 hours.
6. Rinse the excess salt off of the chicken and dry well with paper towel.
7. Melt fat on medium heat and place chicken in a large enough pot.
8. Pour melted fat over the chicken to cover, use more fat if needed.
9. Cover with a tight fitting lid and place in a preheated 200 degree Fahrenheit oven.
10. Cook for 2 - 2 1/2 hours.
11. Once cooked remove from fat, save fat for later use.
12. Roast legs in a preheated 350 degree Fahrenheit oven for 30 minutes until skin is crisp If serving leg whole or shred apart once cooled.

Check out the video!!
https://youtu.be/KrVzDOYKalI