Chicken Confit - Chicken Farmers

Name: Chicken Confit - Chicken Farmers
Ingredients: 2 tbsp (30 mL) kosher salt; 2 tbsp (30 mL) fresh thyme leaves; 1 tbsp (15 mL) cracked pepper; 1 tbsp (15 mL) grated lemon zest; 4 chicken legs (1 1/4 lb/600 g); 4 cups (1 L) olive oil (approx.); 1/4 cup (60 mL) lemon juice; 2 tbsp (30 mL) grainy mustard; 1/4 tsp (1.25 mL) each salt and pepper; 6 cups (1.5 L) assorted bitter lettuces (such as radicchio, endive, escarole, frisée and baby dandelion leaves)

saskatchewanchicken.ca

Confit is the act of preserving or slow-cooking meat in fat. Our version uses olive oil for an extremely juicy chicken and a nice crispy skin.

View full recipe on saskatchewanchicken.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saskatchewanchicken.ca.

Share this recipe:

Ingredients

2 tbsp (30 mL) kosher salt
2 tbsp (30 mL) fresh thyme leaves
1 tbsp (15 mL) cracked pepper
1 tbsp (15 mL) grated lemon zest
4 chicken legs (1 1/4 lb/600 g)
4 cups (1 L) olive oil (approx.)
1/4 cup (60 mL) lemon juice
2 tbsp (30 mL) grainy mustard
1/4 tsp (1.25 mL) each salt and pepper
6 cups (1.5 L) assorted bitter lettuces (such as radicchio, endive, escarole, frisée and baby dandelion leaves)