Chicken Confit (Emeril Lagasse 2005)


Food.com
1470 mins (prep 750, cooking 720)
11 ingredients
4 servings
Confit (meaning meat, such as duck, that has been salted and then cooked and preserved in its own fat) is similar to braising. We watched Emeril make this on Emeril Live and so we made it using half goose fat/half olive oil. It came out wonderfully moist! We made a Southern Pulled chicken sandwich by putting the chicken on some buns with BBQ sauce and cole slaw. It was sooooo good! This recipe works with duck or even turkey leg quarters. Although it's a extremely simple recipe, you will need to begin this recipe 24 hours in advance.

Categories:  chicken , poultry , main-dish , meat , >-1-day , inexpensive , chicken-thigh-&-leg , time-to-make ,
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Ingredients

Nutrition

Serving Size (252.57 g)
Servings 4
Amount per Serving
Calories 2114.69 Calories from Fat 2140.11
% Daily Value *
Total Fat 237.79g 1463.34%
Saturated Fat 32.88g 657.59%
Trans Fat 0.0g %
Cholesterol 0.91mg 1.21%
Sodium 1532.27mg 255.38%
Total Carbohydrate 2.94g 3.92%
Dietary Fiber 0.31 g 5.01%
Sugars 0.12 g %
Protein 0.56g 4.51%
Vitamin A 4.75IU% Vitamin C 2.35mg%
Calcium 20.01mg% Iron 1.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
chicken legs, fresh thyme, table salt
 

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