Gastronomixs

Chicken confit in olive oil

A classic preparation in which the chicken legs are slow-cooked at a low temperature in fat. For this recipe we use Cornicabra olive oil which perfectly complements poultry.

Chicken confit in olive oil

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Ingredients

5

 

chicken legs, Label Rouge or Bresse chicken

 

 

coarse sea salt

 

 

black pepper

1

kg

Cornicabra olive oil

2

sprigs

thyme

2

sprigs

rosemary

2

 

bay leaves

4

cloves

garlic

Preparation method

  • Generously season the duck legs with the sea salt and black pepper. Brine for 24 hours in the refrigerator.
  • Remove the sea salt, rinse with cold water, and pat the legs dry.
  • Heat the olive oil with the thyme, rosemary, bay leaves, and garlic.
  • Add the chicken legs and allow to cook gently for two hours at 85°C.
  • Leave to cool in the oil.
  • Store in the olive oil at 4°C.

Serving suggestions

  • Serve with components of potato, mushrooms, orange, pumpkin, lemon, carrot, or celery.
  • Use the meat as part of a starter or salad.

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