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.


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.


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.


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?