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
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Yield: 4
Prep
Cook
00:00 Total Time
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.
