Chicken confit

Rachel Allen slow cooks her garlic chicken in duck fat to make it wonderfully moist and tender
By Rachel Allen
Chicken confit
  • Rating:
  • Serves: 2
  • Cook Time: 7 hours 5 minutes
  • Prep Time: 5 minutes plus overnight refrigeration
  • Effort: easy


  • 2 chicken legs, including thighs
  • 1 tbsp thyme, leaves only
  • 2 bay leaves, broken in half
  • 1/2 tsp ground black pepper
  • 6 garlic cloves
  • 8 black peppercorns
  • 500 ml duck fat, or goose fat or oil


1. Place the chicken legs in a bowl and sprinkle over the thyme, one of the bay leaves, a tablespoon of salt and half a teaspoon of ground black pepper. Rub into the meat well, then cover and refrigerate overnight.

2. When you are ready to cook the chicken, preheat the oven to 110C/fan 90C/gas 1/4. Discard any liquid from the bowl and rinse the meat to wash off the salt and pepper. Pat dry with kitchen paper, then place the chicken into a large saucepan.

3. Add the garlic, peppercorns and remaining bay leaf to the pan, then pour over enough duck fat to cover the chicken ' add a little olive oil if there is not enough. Cook on a medium heat until bubbling, then remove from the heat.

4. Cook in the oven for about 7 hours, or until the chicken is completely tender and easily comes away from the bone. Allow to cool.

5. Remove the chicken from the fat, then heat one tablespoon of the fat in a frying pan on a medium-high heat. Fry the chicken on each side for 4-5 minutes or until the skin is crisp and golden.

For more ways with chicken, take a look at our chicken recipe collection

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