Description
Learn to make perfectly tender, richly flavored, and melt-in-your-mouth Chicken Confit with this classic slow cooking method. Using chicken legs cooked gently in fat with natural herbs and a careful technique, this recipe delivers juicy, soft meat infused with deep, complex flavors. Ideal for both weeknight meals and special occasions, this Chicken Confit recipe is simple, versatile, and perfect for make-ahead convenience.
Ingredients
Scale
Chicken and Fat
- 4 chicken legs with skin (thigh and drumstick)
- 150g smoked turkey bacon, diced
- 500ml duck or chicken fat
Herbs and Seasonings
- 4 garlic cloves, crushed
- 4 fresh thyme sprigs plus extra for cooking
- 2 bay leaves
- 1 tbsp salt
- 1 tsp freshly ground black pepper
Additional Ingredients
- 1 tsp natural gelling agent
- Optional: splash of grape juice (natural) for fruit infusion
Instructions
- Prepare and Season the Chicken: Pat the chicken legs dry with paper towels to ensure crisp skin. Generously season all sides with salt, fresh ground pepper, crushed garlic cloves, and fresh thyme sprigs. Let the legs rest in the refrigerator overnight or for at least 8 hours to allow deep seasoning penetration.
- Render Smoked Turkey Bacon and Layer Flavor: In a heavy, oven-safe pot or dutch oven, gently render diced smoked turkey bacon until the fat melts and the pieces turn lightly crisp. Remove some bacon pieces for garnishing if desired, but keep the rendered fat in the pot.
- Submerge and Slow Cook in Fat: Place the seasoned chicken legs skin-side down in the pot with the rendered smoked turkey bacon fat. Add additional duck or chicken fat until the chicken is fully covered. Add bay leaves and a few extra thyme sprigs for enhanced aroma. Heat the fat slowly to around 85 to 90 degrees Celsius (185 to 195 degrees Fahrenheit) and cook gently for 2.5 to 3 hours to tenderize the meat without toughening it.
- Cool and Store Safely: Carefully remove the chicken from the fat once cooked and allow it to cool slightly. Strain and save the fat for other uses. If not serving immediately, store the chicken submerged in fresh fat inside an airtight container in the refrigerator.
- Crisp Before Serving: Just before serving, pan-fry or broil the chicken legs over high heat for 3 to 5 minutes on each side to crisp the skin while keeping the meat tender and warm.
Notes
- Use a thermometer to monitor fat temperature closely to avoid boiling or undercooking.
- Salt early and thoroughly for proper dry brining and enhanced flavor.
- Maintain low, consistent heat throughout the slow cooking process.
- Fresh thyme and bay leaves impart more vibrant flavors than dried herbs.
- Reserve and reuse the cooking fat for roasted potatoes or other dishes.
- Reheat gently in a low oven or on the stovetop to preserve tenderness.
- For variations, swap herbs like rosemary or sage, add spices such as smoked paprika or red pepper flakes, incorporate root vegetables into the fat, or use a splash of grape juice for natural sweetness.
- Prep Time: 12 hours (including marinating time)
- Cook Time: 3 hours
- Category: Appetizers
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 chicken leg
- Calories: 450
- Sugar: 0.5g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Chicken Confit, slow-cooked chicken, tender chicken recipe, natural ingredients, smoked turkey bacon, homemade chicken confit