Slow Cooked Confit Chicken In Oil | CookOS

Slow Cooked Confit Chicken In Oil

Name: Slow Cooked Confit Chicken In Oil
Prep time: 30 min
Cook time: 5 h
Total time: 17 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4-8 pieces chicken pieces; Oil (sufficient to cover chicken); Salt; Pepper; Whole garlic cloves; 1 large onion or 4 shallots; Fresh herbs (sage, thyme, and rosemary all work well)

Chicken confit is a French preservation technique where chicken pieces are slowly poached in oil at low temperature until tender and flavorful, then cooled and stored in the cooking oil for up to a week before being reheated or crisped to order.

🌍French 🏷️Slow cook 🏷️Confit 🏷️Chicken 🏷️French cooking 🏷️Make ahead

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🏷️Meal prep

Total

17h 30m

Servings

Difficulty

Hard

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4-8 pieces chicken pieces
Oil (sufficient to cover chicken)
Salt
Pepper
Whole garlic cloves
1 large onion or 4 shallots
Fresh herbs (sage, thyme, and rosemary all work well)

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Instructions

1
Pat dry the chicken pieces with a paper towel. Season generously (about 1 tbsp kosher salt for four pieces of chicken) with salt and pepper.
2
Peel the garlic cloves and crush them with the flat end of a chef's knife.
3
Place the chicken pieces in a large sealable freezer bag along with the garlic and fresh herbs.
4
Remove as much air from the bag as possible and seal. Work the chicken between your fingers to make sure that the seasoning and herbs are making contact with the chicken.
5
Place the bag in the fridge for at least 12 hours.
6
After 12 hours remove the herbs and garlic from the bag and put aside for later. Remove the chicken from the bag and rinse.
7
Dry thoroughly with a paper towel.
8
Peel and thinly slice the onion or shallots.
9
Place the chicken pieces in the slow cooker pot. Add the garlic, herbs, onions (or shallots) and cover with oil. Make sure to completely submerge the chicken in oil.
10
Cook the chicken: Low for 3 hours, followed by High for 2 hours.
11
Remove the chicken pieces from the oil. Strain the oil and keep for later.
12
Heat a cast-iron pan over medium heat. Add some of the confit oil to the pan.
13
Once the oil is hot place the chicken skin side down in the pan. Once the skin has browned flip and cook the other side for a few minutes.
14
Remove from heat and serve.

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Tips & Notes

Pro tips

Use an oven thermometer; low-heat cooking demands accuracy—200–225°F is ideal for tender meat without drying.
Completely submerge chicken pieces in oil and ensure the pot is covered; this traps steam and cooks evenly.
Cool confit fully before refrigerating to prevent condensation; store in an airtight container with chicken fully covered by oil.
Crisp the skin just before serving by pan-searing or broiling; confit is best when the interior is tender and the exterior is browned.

Substitutions

Oil → duck fat or lard (traditional and adds richer flavor)
Whole garlic cloves → 2–3 minced garlic cloves (adds sharper bite)
Fresh herbs → dried sage, thyme, or rosemary (use half the amount; potency is stronger)

Storage & make-ahead

Cool completely, then submerge chicken in oil, cover, and refrigerate for up to 7 days. Reheat gently in a 325°F oven or pan-sear to crisp skin.

Common Questions

What temperature and how long does chicken confit take?

Cook at 200–225°F (95–110°C) for 2–4 hours until meat pulls easily from bone. Exact time depends on piece size and oven accuracy.

Can I use chicken breasts instead of thighs and drumsticks?

Breasts will dry out at low heat. Thighs, drumsticks, and legs are best; they stay moist and develop richer flavor.

How long can I store chicken confit?

Store submerged in oil in the refrigerator for up to 1 week. The fat acts as a seal; discard if you see mold or off odors.

Do I need a specific oil for confit?

Duck fat is traditional, but neutral oils (canola, vegetable) or olive oil work. Avoid extra-virgin olive oil, which can turn bitter at low heat.

How do I reheat or finish stored confit chicken?

Remove from oil, pat dry, and pan-sear skin-side down over medium-high heat for 2–3 minutes until crispy. Or gently warm in a 325°F oven for 15 minutes.