Chicken Confit

This recipe is a little different than those I usually share here. But is is so helpful and so perfectly stolen moment friendly that I knew I just had to post it.

I originally ran across this idea in Emeril’s TV Dinners and I knew it would be a great idea to implement in my kitchen. I love knowing that I have usable chicken in the refrigerator that requires no additional prep work all throughout the month.

For anyone not experienced with confit, I know this is going to sound a bit unusual. But trust me, it is so worth trying.

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Chicken Confit

  • Bone in chicken pieces, whatever you prefer and as much as you want
  • Garlic cloves, at least 1 per piece of chicken
  • Extra Virgin Olive Oil (about 1 cup per pound of chicken)
  • Seasonings: Salt, pepper, Italian seasoning, rosemary, bay leaf

1. Season chicken with salt and pepper. Place in a large, deep-sided baking pan. Place peeled garlic cloves on top of chicken. Pour olive oil over top to completely cover chicken. Add about 2 t. each Italian seasoning and rosemary and 1 or 2 bay leaves.

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2. Cover pan with aluminum foil. Bake in a 200 degree oven for 12 to 14 hours.

3. Remove chicken from pan and set aside to cool. Strain liquid in pan through cheese cloth or triple layer of paper towels.

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4. Shred chicken. This should be super easy at this point. Place chicken in a large container suitable for storage. Pour the strained pan liquid over the chicken so that there is at least 1/4 inch oil above the chicken. Cover and store in the refrigerator. The chicken will stay good and be instantly usable for up to ONE MONTH. And the flavor is fantastic.

5. If you have extra strained liquid leftover, store that in the refrigerator also. You can use it like you would butter. It makes exceptionally flavorful gravy.

I have some great recipes that I’ve used the chicken confit in and I’ll be sharing some of those in the future.

So what do you think of this idea? Do you have experience with confit?

11 thoughts on “Chicken Confit

  1. I’ve heard of confit but wasn’t really sure what it was–this sounds like something I’d like to try–not sure I would keep it for a month (!) but I would love to give it a go–especially during these hot summer months coming up, having ready cooked, seasoned chicken would save of lot of daily cooking/heating up the kitchen.

  2. I do something similar but I didn’t know there was actually a name like “confit” that could be attached to it. 🙂 I just usually call it baked chicken. 🙂

    I am not sure about storing it for a month in the fridge. I know that my hubby would have a fit if I was serving cooked chicken from the fridge that had been in there for over 5 days.

    Do you know what makes the chicken in this recipe be able to last that long in the fridge?

    1. When I first read that it could be stored for a month, I was really hesitant too. But then I did a little research and realized this is a preservation method that’s hundred of years old. The slow cooking process and the storing it covered in the cooking fat preserves the meat. Apparently it can even stay good just left on the counter like that for a month, but that’s a little bit much for me.

  3. This is something new to me and it looks interesting. Not sure I’d try it, but I think the end result does look delicious.

  4. It sounds easy and delicious, but all of the oil scares me a little. Does the chicken come out oily and greasy after all of that?

  5. I’ve never heard of confit before but I will have to try it. (although I’m a little unsure about the whole month thing too!)

  6. I had alot of trouble straining the chicken. I tried with paper towels but it took forever. I finally bought cheesecloth but haven’t had much luck with that. Right now it’s in the fridge covered with what looks like congealed chicken fat. Is it salvageable? What do I do? Heat it up and try and strain it again? Any and all suggestions would be appreciated. BTW, the flavor is excellent.

    Thanks,
    Piper

  7. As another comment said, the salt is used as a preservative and the long cooking time also make it safe enough to store for up to a month, quite so. It’s a shame so many American cooks have no idea about historical ways to preserve food and recipes other than the limited type used. These techniques were used in their own country as well, not just France, from which the word “confit” originates. The flavour is rich and excellent, upping the usually boring and tepid taste of poultry raised in the US.

  8. hello i am going to try this wonderfull recipe soon. however, i was just wondering arent you suppose to refrigerate the chicken for about a day then wash of the herbs then cook it????

    thanks
    rod

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