Justin’s Technique Toolkit: How to Make Chicken Confit

Welcome back to Justin’s Technique Toolkit! 👨‍🍳 Today, Justin Chapple shows how to make Chicken Confit with 40 Cloves of Garlic, inspired by the classic French technique of preserving food by cooking it in fat. The chicken is dry-brined first, then slow-cooked in olive oil in a Provence Signature Round Deep Oven (on sale!) for tender, richly flavored meat. Stored properly, the chicken will last at least a week in the refrigerator, taking meal prep to the next level. Here’s how to make it:

Ingredients (serves 6-8)
2 tablespoons kosher salt
1 tablespoon minced thyme, plus 12 thyme sprigs
1 tablespoon crushed coriander seeds
1 tablespoon minced preserved lemon rind or finely grated fresh lemon zest
12 (5-ounce) bone-in, skin-on chicken thighs, patted dry
3 ½ to 4 cups extra-virgin olive oil
40 garlic cloves (1 cup)
9 bay leaves

Instructions:
1. In a small bowl, mix the salt with the minced thyme, coriander, and preserved lemon. Rub the mixture all over the chicken and arrange it skin side up on a large baking sheet. Refrigerate uncovered for 24 hours.

2. Preheat the oven to 225 degrees F. Scatter one-third of the garlic, thyme sprigs, and bay leaves in the bottom of a Dutch oven. Arrange half the chicken skin side up in the Dutch oven, then scatter one-third of the garlic, thyme sprigs, and bay leaves on top. Add enough oil to submerge the chicken. Arrange the remaining chicken, garlic, thyme sprigs, and bay leaves on top. Gradually add enough oil to cover the chicken, gently pressing it down to ensure the chicken is submerged.

3. Cover the Dutch oven and transfer to the preheated oven. Cook for 4 to 6 hours, until the chicken is very tender but not falling off the bone. Remove from the oven and, if not using right away, allow the chicken to cool in the oil. Transfer the chicken and garlic to an airtight container. Gradually strain the oil through a fine sieve until the chicken is fully submerged. The chicken can be refrigerated up to 2 to 4 weeks.

4. When ready to use, remove the chicken and garlic from the oil; ensure the remaining chicken is fully covered by the oil. You can reheat the chicken and garlic in the oven, sear it in a skillet, or reheat it in the microwave.