Garlic Chicken Confit. 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.

I always check every so often to make sure my package is still completely weighed down. A lush and succulent chicken thigh glazed in garlic confit. In a similar technique to the Mexican dish Carnitas (pork confit using lard), here we confit the chicken thigh in duck fat and garlic. You can have Garlic Chicken Confit using 3 ingredients and 5 steps. Here is how you cook that.

Ingredients of Garlic Chicken Confit

You need of chicken thighs.
Prepare of butter (I used calon wen).
It's of garlic.

The chicken is then pan-seared to develop a nice brown colour and sumptuous flavour. Place chicken leg quarters snugly in a single layer in a broiler pan. Place a rimmed baking sheet under the roasting pan to catch any overflow of juices. Nestle the garlic cloves among the chicken pieces and tuck in the fresh herb sprigs.

Garlic Chicken Confit instructions

Chop or crush garlic..
Place chicken in a medium sauce pot. the chicken should completely cover the bottom, so that it will be submerged in melted butter..
Place the butter and crushed garlic on top of the chicken and turn the stove on low..
Once the butter is melted, cook very gently for about 90 minutes, or until the chicken is easily pierced through with a fork. The butter shouldn't even come to a boil throughout cooking..
You can store the chicken in the butter if you like, as you might with duck confit. Serve whole by searing the skin a bit, or just remove the bone and shred the meat for use in another dish..

Lay the leg portions on a platter, skin side down. Place the chicken in a tight fitting, deep baking tray. Cover completely with the olive oil and cover with foil. Once cooked, lift the chicken out of the oil and shake off any excess. Fry or grill the chicken pieces until golden and the skin is crisp.