Chicken Confit Emeril Lagasse 2005
Transport your taste buds to the heart of French-inspired cuisine with this luxurious Chicken Confit recipe inspired by Emeril Lagasse's 2005 classic. Perfectly tender and infused with layers of flavor, this dish begins with bone-in, skin-on chicken legs cured overnight in a fragrant blend of kosher salt, fresh thyme, garlic, and black peppercorns. Slowly cooked to perfection in rich duck fat (or vegetable oil as a substitute), the confit method ensures melt-in-your-mouth meat that’s worth every minute of the slow-cooking process. Finish with a quick sear for irresistibly crispy skin or store the confit in its golden fat for a make-ahead delight. With just 20 minutes of prep and exquisite flavor in every bite, this is a must-try recipe for any home chef looking to master the art of French cooking. Perfect for dinner parties, meal prep, or indulging in comfort food at its finest!
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Recipe Information
Ingredients
- 4 pieces chicken legs (drumsticks and thighs, bone-in, skin-on)
- 2 tablespoons kosher salt
- 6 sprigs fresh thyme
- 4 pieces garlic cloves, peeled and smashed
- 1 tablespoon black peppercorns
- 3 cups duck fat (or vegetable oil as a substitute)
- 2 pieces bay leaves
Instructions
Rinse and pat the chicken legs completely dry with paper towels.
In a large bowl or baking dish, rub the chicken legs thoroughly with kosher salt. Sprinkle with fresh thyme sprigs, smashed garlic cloves, and black peppercorns.
Cover tightly with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the chicken to cure and absorb the flavors.
The next day, preheat the oven to 225°F (107°C).
Rinse the chicken legs under cold water to remove the excess salt and seasonings. Pat them dry with paper towels.
In a large oven-safe pot or Dutch oven, melt the duck fat (or vegetable oil) over low heat until fully liquid. Add bay leaves.
Submerge the chicken legs in the fat, ensuring they are fully covered, and bring the mixture to a very gentle simmer over low heat. Do not let it boil.
Once simmering, transfer the pot to the preheated oven. Cook the chicken for about 2 1/2 to 3 hours, or until the meat is tender and easily comes away from the bone.
Remove the pot from the oven and let the chicken cool in the fat to room temperature.
You can serve the chicken immediately by searing the legs in a skillet until the skin is crispy, or store them in the fat in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
7294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 772.5 g | 990% | |
| Saturated Fat | 251.5 g | 1258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 0.1 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
