CONFIT OF GARLIC
This recipe comes from the wonderful little Totally Garlic Cookbook by Helene Siegel and Karen Gillingham. My swap partner for the Fall Cookbook Swap 2008, KGCOOK, sent it to me along with many other great cookbooks.
Provided by lauralie41
Categories Low Protein
Time 1h20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Separate and peel garlic into cloves. In a small saucepan add garlic cloves and remaining ingredients, cook over low heat for one hour.
- Remove from heat and let cool. When cool add mixture to a jar and tightly cover. Store in refrigerator until ready to use.
Nutrition Facts : Calories 1546.7, Fat 162.5, SaturatedFat 22.5, Sodium 16.4, Carbohydrate 25.4, Fiber 1.9, Sugar 0.8, Protein 4.8
GARLIC CONFIT
Confit is a method that preserves food in oil and was used before the invention of refrigeration. Use the garlic cloves in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies. Look for bulbs that have cloves that are tight and the skin should have a purple hue. I've used thyme but feel free to use your favorite fresh herbs.
Provided by Bren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 2h35m
Yield 20
Number Of Ingredients 3
Steps:
- Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
- Pour oil into a very small pot; add garlic cloves and thyme.
- Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
- Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.
Nutrition Facts : Calories 84 calories, Carbohydrate 1.9 g, Fat 8.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 1 mg, Sugar 0.1 g
CHICKEN CONFIT
Steps:
- 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 remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- 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.
- 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.
- 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 I use the oil to roast potatoes, cook green beans, and pan-fry veal.
GARLIC CONFIT
From Michael Psilakis and seen on Good Morning America. This keeps in the refrigerator for about 3 weeks. The garlic can be pureed or used whole in recipes. Save the oil (it will be flavored) to make vinaigrette or to drizzle over finished dishes.
Provided by threeovens
Categories European
Time 1h10m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Halve any garlic cloves that are very large and place all the peeled garlic in a heavy covered pan.
- Add bay leaves, thyme, a tablespoon of kosher salt, and 15 or 20 whole black peppercorns; cover with oil.
- Place cover on pan and braise, in the oven, on 300 degrees F until garlic is tender and golden, about 1 hour or 1 1/4 hours.
- Cool to room temperature.
- Transfer garlic and oil to a sterilized jar and press plastic wrap over the top.
- Place another piece of plastic wrap over the rim of the jar and screw on cover.
- Store up to three weeks in the refrigerator being sure to not contaminate.
- Always use a clean fork or spoon to retrieve garlic or oil from jar and replace plastic wraps.
Nutrition Facts : Calories 892.4, Fat 87.6, SaturatedFat 11.4, Sodium 13.9, Carbohydrate 27, Fiber 1.7, Sugar 0.8, Protein 5.2
GARLIC CONFIT
Provided by Sondra Bernstein
Categories Garlic Vegetarian Low Cal Low Cholesterol Vegan Bon Appétit
Yield Makes 24 Garlic Cloves
Number Of Ingredients 2
Steps:
- Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown). DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.
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