Best Chicken Confit With Roasted Potatoes And Parsley Salad Recipes

CONFIT CHICKEN SALAD

Steps:

• Place chicken in shallow dish. Season with salt and pepper and scatter shallots, 2 cloves garlic, bay leaves and thyme on top. Cover and refrigerate 24 hours.
• Place chicken, with seasonings, in saucepan that will hold it snugly in single layer. Pour in enough oil to cover completely. Heat, adjusting burner so oil simmers very gently. Cook 1 3/4 hours, skimming surface from time to time. Allow to cool, then refrigerate overnight. It can be refrigerated for a week or even a bit more.
• Saute bacon until lightly browned. Drain, reserving 2 teaspoons fat, and place on paper towel. Rub toast slices with remaining garlic clove and brush with a little olive oil.
• Beat 6 tablespoons olive oil with vinegar and bacon fat. Season to taste with salt and pepper.
• Place frisee and arugula or watercress in salad bowl and toss with dressing. Season with salt and pepper.
• Remove chicken from refrigerator, and scrape off as much oil as possible. Heat a nonstick skillet and place chicken, skin side down, in it over medium heat. Saute until skin is browned, 2 to 3 minutes. Turn and saute other side 2 to 3 minutes. Remove chicken from pan and use small knife to remove bone. Slice chicken, place in salad bowl and toss gently with greens.
• Place 2 slices toast on each of 4 plates. Mound chicken and greens in center. Scatter with bacon and parsley, and serve.

CHICKEN CONFIT

Steps:

• Heat oven to 300 degrees. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Add remaining ingredients. Place on stovetop over medium-high heat, and cook only until bubbles come up.
• Transfer pan to oven, uncovered. Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a thin-bladed knife. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using.
• To reheat, put 2 tablespoons reserved oil into a skillet over medium heat. Add chicken and cook on both sides until nicely browned, 15 minutes. Serve hot or at room temperature, preferably on a bed of dressed greens.

CHICKEN CONFIT

Steps:

• Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
• Preheat the oven to 200 degrees F.
• Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
• Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
• Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
• The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.