Confit is an increasingly popular but traditional French way of curing, cooking and preserving meat. I can’t believe I lived so long without making it before. It always sounded like it was too much work. Then our friend Carl was over helping process our ducks and shared his passion for confit. We made up our own confit duck and loved it.
I decided to try some confit chicken for a family Christmas party and it turned out FANTASTIC. This takes a bit of planning ahead, but is a fairly simple way to make lots of fantastic food!
I recommend having a Sous Vide machine, but it isn't required.
Basically the idea here is to partially cure the chicken and infuse some flavor.
(Lauren with duck confit)
Alternatively you could sous vide this recipe. This simplifies it a bit:
The meat can be eaten right away, or it can be stored in your fridge, fully submerged in the fat for months (and years actually). It would actually keep just fine at room temp as well. Take the meat out and grill or sear to crisp up the skin… yum!
Alternatively, you can pull the meat from the bones and freeze like any other meat. This is an ideal way to make up a bunch of food all at once and later pull it out of the freezer for a quick and fantastic meal. Every year we pre-cook and freeze a lot of chicken for quick winter meals, this is now be my preferred method.
In Minnesota, we’re all familiar with cheesy, bland casseroles… but like nearly every food, the traditional recipes that inspired modern dishes were SO much better. I had some of Carl’s duck confit cassoulet and it was fantastic (a cassoulet is the traditional use of confit) . Consider finding a recipe online and use your confit chicken for that… or just eat the chicken with some wine, cheese and a good sour dough bread like I did on my last flight for work in California -- Those silly first class passengers had nothing on my meal!