Wednesday, October 7, 2009

Recipe: Roast Chicken with Garlic Confit


As prepared on the show. You could easily halve the recipe, and you could use any chicken parts you like.

This was based on a recipe from the dearly departed Gourmet:

24 cloves garlic, peeled and left whole
2 cups olive oil
Few sprigs thyme (whole)

In a saucepan, heat the oil over very low heat. Add a garlic clove and the thyme sprigs. If the garlic bubbles for 5 minutes or so but doesn't turn brown, add the rest of the cloves. Cook for about 30 minutes. DO NOT LET IT BROWN!

Remove the garlic with a slotted spoon and add to a bowl along with 2 tbsp of the oil. Mash with a fork until it is a paste. Set aside until the chicken is ready.

8 chicken thighs (1 family pack)
6 chicken legs (1 regular pack)
2 tbsp butter
2 tbsp olive oil
salt and pepper

Heat the oven to 500 degrees. Melt the butter and olive oil together. Put the chicken on a roasting rack, brush with butter-oil mixture, and season with salt and pepper. Roast in the oven for 30 minutes.

Take the chicken out and slather some garlic confit on each piece, getting under the skin if you can. Return to the oven for 5-10 minutes. Eat.

No comments:

Post a Comment