Indulge in the delectable Almost Confit Chicken with Melted Garlic, a dish that promises tender, fall-off-the-bone chicken enveloped in a symphony of aromatic garlic and herbs. This recipe takes inspiration from the classic French confit method, but with a simplified approach that makes it accessible to home cooks. Alongside the star dish, you'll also discover complementary recipes that elevate your culinary experience. Learn to craft a velvety Garlic Butter Sauce, perfect for drizzling over the chicken or using as a dip for crusty bread. Elevate your meal with a refreshing Garlic Herb Salad, where crisp greens, tangy vinaigrette, and a sprinkle of garlic and herbs create a lively accompaniment. And for those seeking a flavorful side, the Garlic Roasted Vegetables offer a medley of tender, caramelized vegetables infused with garlic and herbs. Embark on this culinary journey and savor the symphony of flavors that await in the Almost Confit Chicken with Melted Garlic and its accompanying recipes.
Let's cook with our recipes!
ROASTED CHICKEN WITH GARLIC CONFIT
Categories Chicken Garlic Poultry Roast Quick & Easy Low/No Sugar Lunch Hot Pepper Winter Thyme Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Put oven rack in upper third of oven and preheat oven to 500°F.
- Cook garlic, thyme, and 3/4 cup oil in a 1- to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
- While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.
- Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.
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.
Tips:
- Choose the right chicken: Use a whole chicken that is around 3-4 pounds. If you are using a larger chicken, you may need to adjust the cooking time.
- Prepare the chicken properly: Rinse the chicken inside and out and pat it dry with paper towels. Remove any excess fat or skin.
- Use a good quality olive oil: The olive oil will help to flavor the chicken and keep it moist. Extra virgin olive oil is a good choice.
- Don't overcrowd the chicken in the pot: If you are using a Dutch oven, make sure there is enough space for the chicken to cook evenly. If the chicken is too crowded, it will not cook properly.
- Cook the chicken over low heat: This will help to prevent the chicken from drying out. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Let the chicken rest before serving: This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Almost Confit Chicken with Melted Garlic is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is cooked in a combination of olive oil and garlic, which gives it a rich and flavorful taste. The chicken is then served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love