Confit Chicken Salad Food

CHICKEN CONFIT WITH ROASTED POTATOES AND PARSLEY SALAD

Chicken Confit With Roasted Potatoes and Parsley Salad image

This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn't truly a confit - you won't need gallons of fat. It's more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful. (Have an immersion circulator? Just bag the chicken with a few tablespoons of olive oil, some salt, pepper, peeled garlic and a couple sprigs of thyme, then put it in the bath at 165 degrees for about four hours.) Pull the chicken from the oil when it's done, and allow it to chill uncovered in the refrigerator until you're ready to crisp it up in a hot pan while the potatoes roast unattended in the oven. For serving alongside, you discipline some parsley with a knife, and mix it with a salty, acidic mustard dressing that complements the bird.

Provided by Sam SIfton

Time 3h

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 chicken legs, thigh and drumstick together
Kosher salt and freshly ground black pepper
4 cups extra-virgin olive oil
4 sprigs fresh thyme
4 cloves garlic
5-6 baby Yukon Gold potatoes or any "C"-size potato, red or yellow, halved
1 bunch flat-leaf parsley leaves, rinsed, dried and roughly chopped
1 shallot, peeled and thinly sliced
2 tablespoons finely chopped Kalamata olives
1 1/2 tablespoons lemon juice
1 tablespoon whole-grain mustard

Steps:

Make the chicken confit. Heat oven to 250. Season the chicken legs with salt and pepper, and place in a pan just large enough to fit them comfortably. Add oil, thyme and garlic, place on stovetop over medium heat and cook until the oil just begins to bubble.
Transfer pan to oven, uncovered. Cook for 1 1/2 to 2 hours, until the meat is easily pierced with a thin-bladed knife. (Adjust oven temperature up or down to make sure oil is just bubbling.) Allow to cool, then remove chicken from oil and place on a plate. Place in refrigerator until ready to cook. Strain oil, and reserve, covered, in the refrigerator. Chicken can be cooked a few days ahead of use.
Make the potatoes. Heat oven to 425. Place the potatoes in a roasting pan, and toss with 2 to 3 tablespoons of the reserved oil. Arrange the potatoes cut side down on the pan, and place in the oven, until golden and crisp, approximately 40 minutes to an hour. Remove from oven, and salt to taste.
Finish the chicken confit. Put 3 tablespoons of the reserved oil into a pan set over medium heat. When it shimmers, add the chicken, and cook, turning once or twice, until both sides are nicely crisp and brown, approximately 15 minutes. Serve hot or at room temperature.
Make the parsley salad. Combine parsley leaves, shallots and olives in a medium-size bowl. In a small bowl, whisk together the lemon juice, 3 tablespoons of the reserved oil and the mustard. Season with salt and pepper to taste, then toss the parsley and the dressing together.
To serve, place a chicken leg and half of the potatoes and parsley salad on each plate.

CONFIT OF DUCK

Confit of duck image

A classic, hugely popular recipe from France - one you can make time and time again and it just gets better

Provided by Barney Desmazery

Categories Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 6

Ingredients

handful coarse sea salt
4 bay leaves, roughly torn
4 garlic cloves, roughly chopped
handful thyme sprigs, roughly torn
4 ducks legs
100ml white wine

Steps:

The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.

Nutrition Facts : Calories 636 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Protein 30 grams protein, Sodium 2.83 milligram of sodium

CHICKEN CONFIT AND ASPARAGUS WITH PASTA RAGS

Chicken Confit and Asparagus with Pasta Rags image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
8 ounces asparagus, blanched, cut into 2-inch pieces
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups shredded chicken confit
Salt and ground black pepper
1 pound pasta rags, cut into 2-inch pieces, cooked al dente
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano, plus 1/4 cup for garnish
2 tablespoons chopped chives, plus 2 tablespoons for garnish
Bottle white truffle oil, to drizzle

Steps:

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the asparagus, for about 5 minutes. Add the shallots and garlic, and saute for 3 minutes. Add the chicken and continue to saute for 2 to 3 minutes. Season with salt and pepper. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and cheese. Fold in the chicken and asparagus. Add the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with 1/4 cup cheese, 2 tablespoons chives and a drizzle of truffle oil.

CHICKEN CONFIT WITH PICKLED TOMATOES

Chicken Confit with Pickled Tomatoes image

This confited chicken is spiced with ras el hanout, a North African spice mix, which will make you feel warm inside and confidently charming on the outside.

Provided by Tyler Kord

Categories cookbooks Dinner Chicken Onion Garlic Tomato Thyme Noodle

Number Of Ingredients 23

Ingredients

For preparing chicken:
8 bone-in, skin-on chicken thighs, 3 to 4 pounds
1⁄4 cup kosher salt
4 teaspoons ras el hanout
1 head garlic, cloves peeled and smashed
24 sprigs fresh thyme
For pickled tomatoes:
3⁄4 cup distilled white vinegar
1⁄2 cup water
1 1⁄2 tablespoons molasses
2 teaspoons kosher salt
1 teaspoon vanilla extract
1 pint grape tomatoes, quartered
1⁄2 yellow onion, diced
12 sprigs fresh thyme
For cooking chicken:
1 yellow onion, thinly sliced
1 1⁄2 cups olive oil
1 1⁄2 cups vegetable oil
For herby rice noodle salad:
2 pounds cooked rice vermicelli
2 cups chopped herbs (such as parsley, mint, basil, or dill)
2 teaspoons kosher salt

Steps:

Put the chicken, salt, ras el hanout, garlic, and thyme in a ziplock freezer bag. Seal the bag and shake vigorously. Put the bag in a plastic container to prevent leakage, and refrigerate for 12 to 24 hours.
To pickle the tomatoes, combine the vinegar, water, molasses, salt, and vanilla in a nonreactive container with a tight-fitting lid. Cover and shake to completely dissolve the salt. Add the tomatoes, onion, and thyme and mix well. Cover and refrigerate for at least an hour or up to 2 weeks.
Heat the oven to 225°F. Remove the bag with the chicken from the refrigerator. Pour the contents into a colander in the sink and rinse. Transfer the chicken, garlic, and thyme sprigs to an 8 by 8-inch baking dish with fairly high sides, or a Dutch oven, so that the chicken sits in one layer. Spread the sliced onion on top and pour in the oils, until the chicken is completely covered. Bake for 6 hours, or until the onion has caramelized and the chicken is super tender and delicious and falling off of the bone. Carefully pull the dish out of the oven to cool for an hour, then remove the chicken and strain the fat into a clean lidded jar (it'll keep in the fridge for months). Shred the cooked chicken and set aside on a large plate.
To make the noodle salad, in a bowl, toss the rice noodles with the herbs, 1⁄2 cup of the reserved confit fat, and the salt.
Heat 2 teaspoons of the confit fat in a large nonstick pan over high heat until it just starts to smoke. Add the shredded chicken confit and cook for 10 minutes, stirring occasionally, until the meat is browned, crispy, and insanely fragrant. Divide the noodle salad among eight bowls and top with the sautéed confit and some pickled tomatoes, and serve.

CHICKEN CONFIT

Chicken Confit image

Yield 4

Number Of Ingredients 10

Ingredients

2 tbsp kosher salt
2 tbsp fresh thyme leaves
1 tbsp cracked pepper
1 tbsp grated lemon zest
4 chicken legs (1 1/4 lb/600 g)
4 cups olive oil (approx.)
¼ cup lemon juice
2 tbsp grainy mustard
¼ tsp each salt and pepper
6 cups assorted bitter lettuces (such as radicchio, endive, escarole, frisée and baby dandelion leaves)

Steps:

Toss together salt, thyme, pepper and lemon zest; sprinkle all over chicken legs in bowl. Cover and refrigerate overnight or up to 24 hours.
Preheat oven to 300°F (150°C). Arrange chicken in large Dutch oven in single layer. Pour oil over top, adding enough oil to submerge chicken completely. Cover and bake for 2 to 2 ½ hours or until chicken is very tender but not falling off the bone. Let stand in oil for 30 minutes. Carefully transfer to foil-lined baking pan fitted with metal rack. Broil on centre rack for about 10 minutes or until skin is crisp. Let stand for 5 minutes.
Meanwhile, pour oil through fine-mesh sieve; discard solids. Whisk together ⅓ cup (75 mL) oil, lemon juice, mustard, salt and pepper; toss with bitter lettuces (reserve remaining oil for another use). Serve with chicken.

Nutrition Facts :

CHICKEN CONFIT

Chicken Confit image

Chicken Confit or olive oil roasted chicken is the most impossibly tender, moist, and crispy-skinned chicken you'll ever have.

Provided by Sweetpea

Categories chicken dish

Time P1DT1h5m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1 bunch small, thin carrots, preferably with their green tops
about 10-12 garlic cloves, skins removed, 2 cloves sliced
1 lemon, thinly sliced, seeds removed
1 lemon, seated (don't use the seated lemon to slice, the white pith makes the oil too bitter)
2 medium shallots, sliced
bunch of thyme
½ bunch oregano, plus more leaves, for garnish
1 cup olive oil

Steps:

Salt & Pepper each chicken piece, and place on a half sheet pan.
Sprinkle lemon zest, thyme, oregano, sliced garlic, and sliced shallots on top.
Place in the fridge, uncovered for 24 hours.
Preheat the oven to 325˚
In a braising dish, place the chicken skin side up, and nestle in carrots, shallots, garlic, lemon, and herbs all around.
Pour the oil over the all the chicken and vegetables.
Roast in the 325˚ oven for 55 to 65 minutes.
During the last ten minutes baste the chicken with the oil a couple of times
Serve directly out of the braising dish.

CHICKEN CONFIT (EMERIL LAGASSE 2005)

Chicken Confit (Emeril Lagasse 2005) image

Confit (meaning meat, such as duck, that has been salted and then cooked and preserved in its own fat) is similar to braising. We watched Emeril make this on Emeril Live and so we made it using half goose fat/half olive oil. It came out wonderfully moist! We made a Southern Pulled chicken sandwich by putting the chicken on some buns with BBQ sauce and cole slaw. It was sooooo good! This recipe works with duck or even turkey leg quarters. Although it's a extremely simple recipe, you will need to begin this recipe 24 hours in advance.

Provided by 2Bleu

Categories Chicken Thigh & Leg

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken legs, portions with thighs attached excess fat trimmed and reserved (about 2 pounds total)
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon kosher salt
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
1/2 teaspoon table salt
4 cups olive oil

Steps:

PREP: Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
BAKE: Preheat the oven to 200 degrees F. Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
STORING THE MEAT: Remove the chicken from the fat. Strain the fat and reserve. 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. (Epicurious.com states up to 6 months).
STORING THE OIL: The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and Emeril uses the oil to roast potatoes, cook green beans, and pan-fry veal.

Nutrition Facts : Calories 2233.8, Fat 236.3, SaturatedFat 35.5, Cholesterol 138.6, Sodium 2226.9, Carbohydrate 2.7, Fiber 0.2, Sugar 0.1, Protein 30.8