Chicken Confit

Posted by in Food

Delving further into Charcuterie I had been thinking about confit: slow cooking meat in a fat at low temperature.  Traditionally it’s done with duck legs in duck fat but I had neither so I used what I had: a big container of bacon fat and chicken legs. For years I’ve been saving my leftover bacon fat (grease if you will) for no apparent reason other than it might come in handy.   Well, when I was younger I used it for my Krafter Dinner instead of butter but that was about…read more