Chicken Confit (Emeril Lagasse 2005) Recipe

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Chicken Confit (Emeril Lagasse 2005)
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Ingredients
10
Count
Nutrition
2272
Calories
Total time
732
Minutes
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Ingredients:

  • 4 chicken legs , portions with thighs attached excess fat trimmed and reserved (about 2 lb total)
  • 1 tbsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp kosher salt
  • 10 garlic cloves
  • 4 sprigs fresh thyme
  • 1/2 tsp table salt
  • 4 cups olive oil

Directions:

  1. PREP: 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 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
  2. BAKE: 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.
  3. 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.
  4. STORING THE MEAT: 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. ( states up to 6 months).
  5. STORING THE OIL: 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 Emeril uses the oil to roast potatoes, cook green beans, and pan-fry veal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2272.11 Kcal (9513 kJ)
Calories from fat 2105.7 Kcal
% Daily Value*
Total Fat 233.97g 360%
Cholesterol 207.14mg 69%
Sodium 994.31mg 41%
Potassium 577.27mg 12%
Total Carbs 2.84g 1%
Sugars 0.11g 0%
Dietary Fiber 0.26g 1%
Protein 43.59g 87%
Vitamin C 2.4mg 4%
Iron 2.5mg 14%
Calcium 39.3mg 4%
Amount Per 100 g
Calories 491.85 Kcal (2059 kJ)
Calories from fat 455.82 Kcal
% Daily Value*
Total Fat 50.65g 360%
Cholesterol 44.84mg 69%
Sodium 215.24mg 41%
Potassium 124.96mg 12%
Total Carbs 0.61g 1%
Sugars 0.02g 0%
Dietary Fiber 0.06g 1%
Protein 9.44g 87%
Vitamin C 0.5mg 4%
Iron 0.5mg 14%
Calcium 8.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.9
    Points
  • 64
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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