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)

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.