Comments on: Chicken Confit a la Marketman

By: Marketman

Marketman — Fri, 01 Jun 2012 00:06:58 +0000

softy, yes, it’s a lodge, and probably 15+ years old… they get better with age. And they are far cheaper than fancy dept. store pans…

By: Rob

Rob — Thu, 31 May 2012 13:17:05 +0000

Now this is what I have been looking for, I love chicken and this is a nice departure from the old chicken dishes I usually serve up, thanks Marketman!

By: softy

softy — Wed, 30 May 2012 05:04:59 +0000

Your black pan in the first picture makes my stomach grumble more than the chicken. :D Is that Lodge? ( green eyes of envy). Love u, MM!

By: Papa Ethan

Papa Ethan — Wed, 30 May 2012 04:15:29 +0000

Josephine, I really appreciate the information. I am serious about trying this out, especially now that you mentioned your 45C experience. Thanks to MM too for showing us that chicken is just as fine for confit as duck, albeit less… impactful. =)

By: josephine

josephine — Tue, 29 May 2012 23:19:46 +0000

Papa Ethan, if you’re going to be serious about doing this, some more tips: sterilize your containers then invert them and let them airdry on a dishrack. Once dry, put a teaspoonful of sea salt in the bottom of the container. This neutralizes/sterilizes any meat juices or sediments which could cause spoilage. Take your confit, (chicken, duck or whatever, pork works well too) out of the fat and drain on a rack. Strain your fat through a very fine sieve. Then ladle some of the fat into your container and allow it to set to semi-solid state. Just solid enough to allow you to put some of your confit pieces in. Try to arrange them flat in one layer, and try not to let them touch the sides of the container. Ladle on some more of the fat and when semi-set add another layer of confit, etc. I’m being finicky because, especially in a hot climate, you have to be sure to prevent food- poisoning etc, but I have to say my longest batch survived an Australian summer at 45C no probs. If you use only a portion, refrigerate the leftovers immediately, covered with the fat. And do check regularly – open the container and sniff. There should be NO unpleasant odors – a well kept confit smells of fresh air!

By: Papa Ethan

Papa Ethan — Tue, 29 May 2012 05:45:40 +0000

Thanks, josephine. =)

By: Roddy

Roddy — Mon, 28 May 2012 15:03:27 +0000

Blue kitchen has chicken confit which is pretty good although I’m not exactly sure what kind of fat they use….i just crisp the chicken and use the fat for fried rice…then I eat everything with pickled jalapenos… it’s wonderful

Following MM, I will try doing a confit …maybe with some native duck, which tend to be lean and on the tough side.

By: Natie

Natie — Mon, 28 May 2012 13:33:58 +0000

…”bite the pullet”…..paarrrrampammm!

By: millet

millet — Mon, 28 May 2012 01:01:34 +0000

footloose, i always love you way with words.( you make it sound so “un-gruesome”, hahaha!)

By: Clarissa

Clarissa — Mon, 28 May 2012 00:51:47 +0000

The process of making the confit reminds me of the recipe for Iberian Chicken, which is not cooked in lard, but in olive oil, with tons of garlic and rosemary, then roasted, or as I do it, on very low fire on the stove top. But the Iberian Chicken is served in the oil, though my mom prefers hers fried since it feels too oily for her. So I think I have technically made confit, although a bit more expensive with the olive oil. :)

I guess you can make the flavors better still with more herbs to infuse the lard with. Or, is the point for all this to infuse the meat with the lard flavor? :)