Chicken Leg Confit
Confit is a classic cooking technique we are using to prepare chicken legs (thighs and drumsticks). The word "confit" comes from the French verb "confire," which means to preserve. In this context, it refers to slow-cooking and preserving meat in fat. Chicken Leg Confit is a delicious and decadent dish that showcases the richness of the meat and the aromatic flavors from the herbs and spices. It is often served with various accompaniments, such as roasted potatoes, green beans, salad, or crusty bread.
Melt <quantity>2<unit>Kg</unit></quantity> of lard in a pot over low heat
Add <quantity>4</quantity> bay leaves and <quantity>1</quantity> garlic clove
Season <quantity>4</quantity> chicken legs with salt and ground black pepper to taste
Submerge the chicken legs into the melted lard and cook over very low heat for 2h until golden brown and cooked through. The chicken leg confit is ready
Enjoy!
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