Emma MacDonald

Chicken Confit

Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      3 hr 30

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

Originating from south-west France, confit is one of the oldest methods of preserving poultry. After cooking, the meat is stored in fat, which keeps it moist and tender. The recipe works equally well with duck.

Ingredients

  • 4 chicken legs
  • 75 g/2½ oz coarse salt
  • 1

Method

  1. Put the chicken legs in a large, deep dish. Sprinkle the salt over the top of the chicken legs and rub in well. Cover the dish and leave to cure in the refrigerator for 24 hours.
  2. When ready to cook, rinse the legs well under cold running water and dry with paper towels.
  3. Preheat the oven to