Confit is a really old way of preserving food. Like most of the good old ways - it’s really tasty as well!
Basically you cook the food in fat, preferably it’s own (if it has any), since that keeps the air out and the moisture in so all those good flavors stay in there.
If you seal a jar with the cooked stuff and keep it cool it could last for months.
The most common thing to cook like this is duck or goose, but you can use chicken as well. Vegetables as pumpkin, cellery and potatoes can be cooked like this as well, but then I suggest you use lightly browned butter to submerge the veggies in.
OK, let’s get started!
This is a rather large batch, but since you can save these for a long time - who cares?
- Turn on your oven at heat it up to 120°C/250°F.
- Clean the chicken drumsticks, sprinkle salt and pepper all around them and pack them in a small oven-safe pan. Stick the rosemary, cloves of garlic, thyme and bay leafs i between the drumsticks.
- Cover with olive oil and cover the pan with some tin foil.
- Put the pan into the lower part of the oven and leave it there for approx 3 hours.
- Take the chicken out and let it cool in the fat before transferring it to a jar you can seal and keep cold.
- When it’s time to use the drumsticks, just take them out of the fat and fry them in a pan (or in the oven if you use the whole batch) until they’re crispy on the outside or just peal off the meat and use it in a sandwich with some salad, black olives and a couple of drops of lemon juice. Maybe a glass of chilled white wine as well?
This is an adaptation of a recipe I got from Jessica & Jonas. Thanks!