This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Chicken Confit
4
3 tablespoons
Kosher salt
3 sprigs
Fresh rosemary
4 cloves
Garlic, peeled and smashed
2
Bay leaves
8 cups
Vegetable oil
- In a large bowl, coat the chicken with the salt and lightly cover with plastic wrap. Refrigerate for 8 to 12 hours.
- Rinse off the salt and pat dry with paper towels.
- Heat the oven to 250 degrees.
- Place chicken skin side-up in a large Dutch oven or large, deep cast iron skillet. Add the rosemary, garlic and bay leaves, then cover the chicken with the oil. The oil should reach between 1/2 inch and 1 inch over the top of the chicken; add more if necessary.
- Cover the pot with aluminum foil and transfer to the oven. Bake until the meat just pulls away from the bone, about 2 hours.
Salad
3 cups
Baby arugula
1/2 cup
Halved grape tomatoes
1/2 cup
English cucumber
1/4 cup
Feta cheese, crumbled
2 tablespoons
Extra virgin olive oil
1/2
Lemon, juiced
- In a large bowl, toss together the arugula, tomatoes, cucumber and feta. Add the olive oil and lemon juice and toss to coat.
- Divide salad between two plates. While the chicken is still warm, use a fork to shred the meat into large pieces, discarding the skin and bones.
- Top each salad with warm chicken and serve immediately.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Ingredients
Directions
Chicken Confit
4
3 tablespoons
Kosher salt
3 sprigs
Fresh rosemary
4 cloves
Garlic, peeled and smashed
2
Bay leaves
8 cups
Vegetable oil
- In a large bowl, coat the chicken with the salt and lightly cover with plastic wrap. Refrigerate for 8 to 12 hours.
- Rinse off the salt and pat dry with paper towels.
- Heat the oven to 250 degrees.
- Place chicken skin side-up in a large Dutch oven or large, deep cast iron skillet. Add the rosemary, garlic and bay leaves, then cover the chicken with the oil. The oil should reach between 1/2 inch and 1 inch over the top of the chicken; add more if necessary.
- Cover the pot with aluminum foil and transfer to the oven. Bake until the meat just pulls away from the bone, about 2 hours.
Salad
3 cups
Baby arugula
1/2 cup
Halved grape tomatoes
1/2 cup
English cucumber
1/4 cup
Feta cheese, crumbled
2 tablespoons
Extra virgin olive oil
1/2
Lemon, juiced
- In a large bowl, toss together the arugula, tomatoes, cucumber and feta. Add the olive oil and lemon juice and toss to coat.
- Divide salad between two plates. While the chicken is still warm, use a fork to shred the meat into large pieces, discarding the skin and bones.
- Top each salad with warm chicken and serve immediately.
