Chicken Confit

Chicken confit recipe


2 whole, skin-on chicken legs 

1 packet of Larder Meat Co. Poultry Brine (or 1 tablespoon of Kosher salt combined with 2 teaspoons of chopped thyme and 1 teaspoon of fresh cracked black pepper)

3 large shallots, peeled 

1 whole head of garlic, halved through the stem to expose the cloves 

5-6 small sprigs of fresh thyme

1 Larder aromatic sachet (or 3 large bay leaves & 1/2 tablespoon of black peppercorns)

Approximately 24 fl oz. of warm rendered fat of your choice such as chicken fat, pork lard, duck fat, or a 50:50 blend of olive oil and canola oil. The type of fat/oil is not as important as the medium itself; however, different fats and oils will impart different flavors to your finished product, so consider this when choosing your cooking fat. 


  1. One day prior to cooking, season the legs with the Poultry Brine or salt/thyme mixture and store in an airtight container or zip-top bag in your refrigerator overnight. If using a whole chicken, quarter it first (for instructions, visit the recipe page of our website).

  2. The following day, assemble all ingredients.

  3. Preheat your oven to 275 degrees.

  4. Lightly warm fat of choice to liquify.

  5. In a heavy casserole or crock, submerge legs in fat and shallots, add garlic, fresh thyme, bay leaves, and peppercorns.

  6. Cook covered for approximately 2.5-3 hours, the meat should easily release when pierced with a pairing knife. 


  • You may serve immediately while warm or chill legs submerged in the fat for 2-3 weeks.

  • To serve, sear skin-side in a cast iron pan or broil skin side to crisp. If you are reheating a chilled portion finish in low oven (300 degrees for about 20 minutes) until heated through.

  • Serve immediately with a light acidic side. The classic confit side dish is endive tossed in a simple champagne vinaigrette. At Larder Meat Co., we enjoy this preparation with a mixed greens salad of Italian parsley, watercress and arugula with roasted shallot and grated horseradish vinaigrette (Pro Chef tip - use the cooking fat and one of the shallots as the flavor/fat base of your vinaigrette!).