Recipe Tag: confit chicken



Traditionally the confit process was a way of preserving meat; the meat was salted then poached in fat enabling it to be stored long term. We mostly associate duck or goose with the confit method, however the process is adaptable; fish and chicken also work well, especially when the confit uses oil. The cooked chicken can keep in the oil for up to a week, and the oil can be reused for other dishes.