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.
- 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).
- The following day, assemble all ingredients.
- Preheat your oven to 275 degrees.
- Lightly warm fat of choice to liquify.
- In a heavy casserole or crock, submerge legs in fat and shallots, add garlic, fresh thyme, bay leaves, and peppercorns.
- 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!).