Chicken Confit Emeril Lagasse 2005
Transport your taste buds to the heart of French-inspired cuisine with this luxurious Chicken Confit recipe inspired by Emeril Lagasse's 2005 classic. Perfectly tender and infused with layers of flavor, this dish begins with bone-in, skin-on chicken legs cured overnight in a fragrant blend of kosher salt, fresh thyme, garlic, and black peppercorns. Slowly cooked to perfection in rich duck fat (or vegetable oil as a substitute), the confit method ensures melt-in-your-mouth meat that’s worth every minute of the slow-cooking process. Finish with a quick sear for irresistibly crispy skin or store the confit in its golden fat for a make-ahead delight. With just 20 minutes of prep and exquisite flavor in every bite, this is a must-try recipe for any home chef looking to master the art of French cooking. Perfect for dinner parties, meal prep, or indulging in comfort food at its finest!
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Ingredients
- 4 pieces chicken legs (drumsticks and thighs, bone-in, skin-on)
- 2 tablespoons kosher salt
- 6 sprigs fresh thyme
- 4 pieces garlic cloves, peeled and smashed
- 1 tablespoon black peppercorns
- 3 cups duck fat (or vegetable oil as a substitute)
- 2 pieces bay leaves
Directions
Step 1
Rinse and pat the chicken legs completely dry with paper towels.
Step 2
In a large bowl or baking dish, rub the chicken legs thoroughly with kosher salt. Sprinkle with fresh thyme sprigs, smashed garlic cloves, and black peppercorns.
Step 3
Cover tightly with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the chicken to cure and absorb the flavors.
Step 4
The next day, preheat the oven to 225°F (107°C).
Step 5
Rinse the chicken legs under cold water to remove the excess salt and seasonings. Pat them dry with paper towels.
Step 6
In a large oven-safe pot or Dutch oven, melt the duck fat (or vegetable oil) over low heat until fully liquid. Add bay leaves.
Step 7
Submerge the chicken legs in the fat, ensuring they are fully covered, and bring the mixture to a very gentle simmer over low heat. Do not let it boil.
Step 8
Once simmering, transfer the pot to the preheated oven. Cook the chicken for about 2 1/2 to 3 hours, or until the meat is tender and easily comes away from the bone.
Step 9
Remove the pot from the oven and let the chicken cool in the fat to room temperature.
Step 10
You can serve the chicken immediately by searing the legs in a skillet until the skin is crispy, or store them in the fat in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1145.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7293.9 |
| Total Fat 772.5g | 0% |
| Saturated Fat 251.5g | 0% |
| Cholesterol 1070.1mg | 0% |
| Sodium 3876.5mg | 0% |
| Total Carbohydrate 10.8g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 0.1g | |
| Protein 73.7g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 127.8mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 934.6mg | 0% |
Source of Calories