Chicken Confit is a classic French dish where chicken is slow-cooked in fat until it’s fall-off-the-bone tender. But here’s the secret: that leftover oil is packed with garlic, herbs, and rich, savory goodness.
I used it to make this Lemon Confit Garlic Creamy Herb Sauce—vibrant, buttery, and next-level delicious. Drizzle it over chicken, roasted veggies, or even pasta for an instant flavor bomb. 💥
Would you save it or toss it? Let me know in the comments!
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3 Comments
That chicken looks amazing
Good tips
“save the oil” spills half of it