Confit de poulet

This is one of my favorite dish.  It takes time but absolutely delicious.  Confit is usually has to be made with duck legs in duck fat but I make them with chicken and vegetable oil.  It becomes a different dish but I love it.

First you need to marinate the meat with salt for one night then cook in the oil of low temperature as the photo shows, the heat has to be low so you don't deep fry the chicken.  It takes about one and an half hour to cook.  Then keep the meat together with cooking oil. You need to fry in a pan before eating to get rid of excess oil and to serve the skin crispy.

「鶏のコンフィ」コンフィとは塩漬け肉の脂煮で、フランスの保存料理。鴨の脚を鴨の脂で作るものだが、鶏とサラダオイルでも出来る。もちろん違う料理になってしまうが、これはこれで、経済的で美味しく出来るものだ。

鶏の脚を塩で一晩マリネする。その後、かぶるくらいの油で１時間半くらい低温の油で煮る。決して揚がった状態になってはいけない。小さな気泡が出るくらいの温度で気長に煮る。出来たら油に入れた状態で保存する。食べる時にはフライパンでカリッと焼き、油を落とす。