Confit chicken is a delicious French dish made using an ancient preservation technique called confit. It results in extremely flavorful, succulent chicken that can be used in a variety of ways. In this article, we’ll explore what exactly confit chicken is, how it’s made, its history, and tips for making it at home.
What is Confit?
Confit refers to any food that is cooked and preserved in its own fat. While duck and goose confit might be more well-known, chicken can also be confit with outstanding results. The key steps include:
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Curing the meat in salt, herbs, and spices. This draws out moisture and flavors the chicken.
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Slow cooking the salted chicken in its own rendered fat at a very low temperature,
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Storing the cooked chicken submerged in the fat, which prevents spoilage.
Confiting allows the chicken to become tender and absorb tons of flavor from the fat, herbs, and spices. While initially a preservation technique, today confit chicken is valued for its concentrated taste and luscious texture.
The History of Confit
Confit originated in southwest France as a way to preserve meat without refrigeration. Goose and duck fat were treasured commodities, used for cooking, medicine, and even payment!
Farmers would slaughter poultry in the fall and confit the meat in its own fat for preservation through winter when fresh meat was scarce. The rendered fat was reused too – a zero waste endeavor.
Over time, chefs realized confit had a special ability to transform the flavor and texture of meat. Its popularity spread beyond rural France as a delicacy known for richness and tenderness.
How to Make Confit Chicken at Home
Making confit chicken is a multi-day process but straightforward once you understand the steps
Curing
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Pat chicken dry and rub all over with a mix of salt, peppers, herbs like thyme or rosemary, and spices like bay leaves.
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Cover and refrigerate for 1-2 days. This seasons the meat thoroughly.
Confiting
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Rinse cured chicken and pat dry again. Let come to room temperature.
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Melt duck or goose fat in a slow cooker or oven at 200°F to 225°F.
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Submerge chicken fully in the fat and cook for 2-4 hours until fork tender but not falling off the bone.
Cooling and Storing
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Let chicken cool in the fat until completely chilled.
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Transfer chicken and fat into an airtight container. Refrigerate for up to 6 months.
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Discard fat once it starts looking cloudy. Reuse fresh fat up to a few times.
Finishing
- Remove chicken from fat and pat dry. Brown the skin in a hot pan skin-side down until crispy.
Tips for Making Perfect Confit Chicken
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Use the legs and thighs, which work best. Bone-in pieces have more flavor.
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Look for duck or goose fat at specialty stores or online. Supplement with olive oil if needed.
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Keep the temperature below 200°F. Higher heat makes drier, tougher meat.
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Cook until fork tender but not falling off the bone for clean removal.
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Chilling fully before storing prevents spoilage. Vacuum sealing improves shelf life.
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Add aromatics like garlic, citrus, or herbs to the poaching fat for extra flavor.
Serving and Using Confit Chicken
The beauty of confit chicken is its versatility. Here are some delicious ways to use it:
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Serve confit chicken legs as is, with crispy skin and tender meat.
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Shred and mix into salads, sandwiches, tacos or pasta for added richness.
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Use in cassoulet, soups, or stews in place of duck confit.
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Make chicken rillettes by shredding the meat and mixing with some of the poaching fat.
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Pair with roasted veggies or creamy mashed potatoes for a hearty meal.
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Stir into rice dishes like jambalaya or congee.
However you choose to use it, confit chicken offers a delicious depth of flavor that turns ordinary chicken into a luxurious treat. With a few simple steps, you can craft restaurant-quality chicken easily at home. Give confit a try! Your taste buds will thank you.
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What do you need to make Chicken Confit?
- Chicken pieces – I did a combo of legs and thighs, but full chicken leg quarters would work too!
- Salt
- Black Pepper
- Pepper
- Lemons
- Garlic
- Fresh Thyme or Oregano
- Carrots
- Shallots
- Olive Oil
I’m going to show you how to make a small dish for two or a large braiser dish for 8.
First, you’ll salt and pepper each individual piece of chicken.
We’re dry brining the chicken the day before we cook it.
Using paper towels , pat dry each piece of chicken, then liberally salt each piece of chicken.
Place chicken skin side up, on a rimmed baking sheet.
Alison Roman’s Chicken Confit | NYT Cooking
FAQ
What does confit chicken mean?
Confit refers to the process of slow cooking and storing food in fat. Confit is a French word that means “preserved.” In the confit method, meats are cooked in fat for a long time at low temperatures. This renders tough cuts like duck legs more tender, and when stored in duck fat in a cool place, they last all winter.
What is the difference between frying and confit?
Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature, as opposed to deep frying.
Is confit a healthy way of cooking?
Confit can be healthy if consumed in moderation. While the method involves cooking in fat, the food doesn’t absorb much. Using healthier fats, like olive oil, and pairing confit dishes with vegetables can make it a balanced part of your diet.
What to eat with chicken confit?
Broiled chicken leg confit can be served whole, or shredded. Serve with potatoes, lentils or beans. Perfect on a salad, grain bowl or with potatoes.
How do you store chicken confit?
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.
What is chicken confit?
Chicken confit is chicken that been cured and cook in fat at a low temperure for 10-12 hours. You can use fat like duck fat, goose fat or you can also use olive oil to confit the chicken. Here are the basic ingredients you can use to cured the chicken. Once you get more comfortable wi
How do you cook chicken confit?
In this classic confit, the chicken is salted and seasoned with herbs, then slowly cooked in olive oil to make it rich and tender. Using a mortar and pestle, crush 2 tsp sea salt with the thyme, peppercorns and juniper berries. Press bay leaves and garlic into the fleshy side of the chicken and rub the skin with thyme salt.