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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