Confit Chicken Legs and Thighs
Ingredients
1 and 1/2 lbs of skin on chicken legs and thighs | ||
Canola oil to cover. |
- Wash and dry chicken.
- Add the chicken to a baking pan.
- Pour enough canola over to chicken to completely submerge.
- Cover the baking pan with aluminum foil and place in a 250 degree oven for 3 hours.
- To eat you may wipe oil off of the chicken remove skin and shred and use or you may leave the skin on and brown the chicken in a large saute pan or over a hot grill until golden and crispy.
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