Chicken Thigh Confit

[halfcocked]

Have lots of duck fat left over from prior roasts so I needed to do something with it. Deboned chiken thighs and marinated 24 hr in fridge. Rinsed and patted dry. Submerged in duck fat in the slow cooker. Cook 3 hr low followed by 2 hr high. Let cool some and brown in oven on broil. (Blowing out there yesterday so no camp chef.) Next time I think I may not debone so that they keep their shape better though being amle to expose all the skin to the broiler sure produced a nice crackling. Tasted great. Will do again.

 

[PitRow]

OMG, that looks so good! Nicely done.

 

[JAKs Q & brew]

Looks awesome. Might be even better if you let them hangout in the duck fat a few days (or weeks) in the fridge.

 

[ronbrad62]

I'm in!

 

[Stingerhook]

Any leftovers George?

 

[BKish25]

Have lots of duck fat left over from prior roasts so I needed to do something with it. Deboned chiken thighs and marinated 24 hr in fridge. Rinsed and patted dry. Submerged in duck fat in the slow cooker. Cook 3 hr low followed by 2 hr high. Let cool some and brown in oven on broil. (Blowing out there yesterday so no camp chef.) Next time I think I may not debone so that they keep their shape better though being amle to expose all the skin to the broiler sure produced a nice crackling. Tasted great. Will do again.

What was in your marinade?

 

[halfcocked]

What was in your marinade?

Two shallots and 1/2 onion (chopped), 3 large cloves of garlic (minced), 1/2 bunch parsley (chopped), two spriggs of thime (broken in halves), salt and pepper.

 

[LloydQ]

A meal confit for a king!

 

[Big George's BBQ]

YUM I would be all over that