Why You’ll Love This Recipe
I love this recipe because it’s both rustic and elegant. The chicken becomes melt-in-your-mouth soft, and the garlic and herbs infuse it with layers of flavor. I also appreciate how versatile it is—I can serve it as a main dish or shred the meat for other recipes like sandwiches, salads, or tacos.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 chicken legs (drumsticks or thighs)
2 cups duck fat or chicken fat
4 cloves garlic, smashed
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Salt and pepper to taste
Directions
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I preheat my oven to 275°F (135°C).
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In a Dutch oven or oven-safe pot, I arrange the chicken legs in a single layer.
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I pour in the fat until the chicken is fully submerged, then add garlic, thyme, rosemary, and bay leaf.
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I season everything with salt and pepper.
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With the pot covered, I cook the chicken in the oven for 2.5–3 hours, until the meat is tender and easily pulls from the bone.
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Once done, I carefully remove the chicken from the fat. For crispy skin, I like to sear the chicken in a hot skillet with a little oil for 2–3 minutes per side.
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I serve it hot with roasted vegetables, mashed potatoes, or a fresh salad.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes of prep time and 2.5–3 hours of cooking.
Variations
Sometimes I use olive oil instead of duck or chicken fat, which gives it a slightly lighter flavor. I also like experimenting with different herbs, such as sage or tarragon. If I want a spiced version, I add crushed red pepper or a touch of smoked paprika.
Storage/Reheating
I store the chicken in its cooking fat in the refrigerator for up to a week. To reheat, I gently warm it in the oven at 325°F until hot, or I sear it in a skillet for a crispy finish. The fat can be strained and reused for future cooking, which adds flavor to other dishes.
FAQs
Can I use chicken thighs only instead of legs?
Yes, I sometimes make this with just thighs for a juicier, more uniform result.
Can I make this without duck fat?
Yes, I often use chicken fat, and olive oil works in a pinch, though the flavor is slightly different.
How do I know when the chicken is done?
The meat should be very tender and pull easily from the bone after 2.5–3 hours of slow cooking.
Can I make this ahead of time?
Yes, I often cook the chicken in advance and store it in the fat for up to a week.
How do I reheat chicken confit without drying it out?
I reheat it gently in the oven at 325°F or sear it in a skillet to restore crispiness.
Can I freeze chicken confit?
Yes, I freeze it in its fat for up to 3 months. I thaw it in the fridge before reheating.
What sides go best with chicken confit?
I usually pair it with mashed potatoes, roasted vegetables, or a fresh salad.
Is this recipe gluten-free?
Yes, since there are no breadcrumbs or flour, this dish is naturally gluten-free.
Can I shred the chicken for other recipes?
Absolutely, I love using it in tacos, pasta, or even sandwiches.
What do I do with leftover cooking fat?
I strain and save it—it adds incredible flavor to roasted potatoes, vegetables, or even soups.
Conclusion
Chicken Leg Confit is one of my favorite ways to prepare chicken when I want something comforting yet elegant. The slow cooking method guarantees tender, juicy meat, while a quick sear adds irresistible crispiness. I love how versatile it is, making it perfect for both a cozy dinner and creative leftover meals.
