What is Chicken Confit? The Ultimate Guide to This Mouthwatering French Delicacy

Have you ever tasted chicken so tender it practically melts in your mouth, with skin so crispy you can’t help but make those little “mmm” noises? That, my friends, is the magic of chicken confit. As a food blogger who’s spent way too many hours in my kitchen experimenting with this technique, I’m excited to share everything you need to know about this incredible French cooking method

The Basics: What Exactly Is Chicken Confit?

At its heart, chicken confit is simply chicken that’s been cooked and preserved in its own fat. The word “confit” comes from the French word “confire,” which literally means “to preserve” Traditionally, this method was used as a way to preserve meat before refrigeration existed (pretty clever, right?)

While duck confit might be the more famous version, chicken confit has become increasingly popular because it’s more accessible and just as delicious. The process transforms ordinary chicken pieces into something extraordinary – meat that’s incredibly tender and infused with rich, complex flavors.

The History Behind Chicken Confit

Confit originated in southwest France as a practical preservation technique. Back in the day, farmers would slaughter poultry in the fall and preserve the meat in its own fat to last through winter when fresh meat was scarce. Nothing went to waste – even the rendered fat was reused (talk about zero waste!).

What started as a necessity evolved into a culinary technique treasured for its ability to transform both the flavor and texture of meat. Over time this rustic preservation method spread beyond rural France to become recognized as the delicacy we know today.

Why Chicken Confit Is Worth Your Time

Before I dive into how to make it, let me tell ya why chicken confit deserves a spot in your cooking repertoire:

• Incredible texture: The meat becomes fall-off-the-bone tender while the skin gets crispy when finished properly
• Deep flavor: The slow cooking process allows the meat to absorb all the aromatics and seasonings
• Versatility: You can serve it as a main dish or shred it for use in salads, sandwiches, tacos, and more
• Shelf life: When stored properly, it lasts much longer than regular cooked chicken
• Impressive factor: It sounds fancy enough to impress dinner guests, even though it’s not actually that difficult

The Process: How Chicken Confit Is Made

Making chicken confit involves several key steps that transform ordinary chicken into something extraordinary:

1. Curing the Chicken

The process begins with seasoning the chicken pieces generously with salt, herbs, and spices. This crucial step, which typically lasts 24-48 hours, does two important things:

• Deeply seasons the meat
• Draws out moisture, which helps intensify flavor and improve texture

Common additions to the salt cure include thyme, bay leaf, garlic, black peppercorns, and sometimes juniper berries. These aromatics infuse the chicken with complex flavors during the curing process.

2. Rendering the Fat

While traditional confit used duck fat, chicken confit typically uses chicken fat (often rendered from excess skin trimmed from the chicken). The fat is slowly melted over low heat to create a flavorful cooking medium.

I’ve found that duck fat works wonderfully too, but chicken fat offers a more subtle flavor that really lets the chicken shine.

3. Slow Cooking: Where the Magic Happens

After curing, the chicken gets submerged in the rendered fat and cooked at a very low temperature – usually between 200-275°F (93-135°C) – for several hours. This low-and-slow method is absolutely crucial!

During this time, something amazing happens: the collagen in the chicken breaks down slowly, resulting in meat that’s remarkably tender while remaining juicy. The fat acts as a heat conductor, ensuring even cooking and preventing the chicken from drying out.

4. Preservation (Optional)

Once cooked, the chicken can be stored submerged in the cooking fat, which creates a protective seal against air and bacteria. When properly stored this way in the refrigerator, chicken confit can last for 2-3 weeks!

5. Finishing Touch: Crisping the Skin

The final step (just before serving) is to crisp up the skin, which becomes soft during the slow-cooking process. This is typically done by searing the chicken skin-side down in a hot pan, broiling it briefly, or even deep-frying it for that perfect contrast of crispy exterior and tender interior.

Chicken Confit vs. Other Cooking Methods

To really understand what makes confit special, it helps to compare it to other popular chicken cooking methods:

Confit vs. Braising

Both methods involve slow cooking, but:

• Braising uses water, stock, or wine as the cooking liquid
• Confit uses only fat as the cooking medium
• Braising typically uses higher temperatures
• Confit produces a richer, more intense flavor and unique melt-in-your-mouth texture

Confit vs. Roasting

While both can result in delicious chicken:

• Roasting uses higher temperatures and shorter cooking times
• Roasting often produces drier meat compared to confit
• Confit ensures maximum moisture retention and tenderness
• Roasting gives you a different texture that’s more fibrous

Making Chicken Confit at Home: Simplified Version

While traditional confit is a multi-day affair, I’ve developed a simplified version that still captures the essence of this cooking method:

What You’ll Need:

• 4 chicken legs with thighs (bone-in, skin-on)
• Sea salt and black pepper
• 1 head of garlic, cut in half
• Fresh herbs (thyme or oregano work great)
• 1 orange, sliced thinly with seeds removed
• Carrots and shallots (optional but recommended)
• Enough olive oil to submerge the chicken

Simple Step-by-Step Process:

1. Day 1: Curing

   • Pat each piece of chicken dry with paper towels
   • Season liberally with salt and pepper
   • Place chicken skin-side up on a rimmed baking sheet
   • Refrigerate uncovered overnight (this is basically a dry brine)

2. Day 2: Confiting

   • Preheat oven to 225°F (107°C)
   • Arrange chicken in a Dutch oven or heavy baking dish
   • Add garlic, herbs, orange slices, and vegetables if using
   • Pour in enough olive oil to completely cover the chicken
   • Cover with lid or foil and bake for 2.5-3 hours until fork-tender

3. Finishing

   • Remove chicken from oil and pat dry
   • Heat a skillet over medium-high heat
   • Place chicken skin-side down and cook until skin is crispy (about 3-5 minutes)
   • Serve immediately

Pro Tips for Perfect Chicken Confit

After making this dish countless times (and having some fails along the way), I’ve gathered some helpful tips:

• Use the right cuts: Legs and thighs work best due to their higher fat content. Breasts tend to dry out.
• Temperature control is crucial: Keep it low and slow – higher temperatures will result in tough, dry meat.
• Don’t discard the fat: Strain and save the leftover fat for future use – it’s liquid gold for roasting vegetables or making cornbread!
• Add aromatics to the poaching fat: Garlic, herbs, and citrus infuse amazing flavor.
• Be patient: This isn’t a quick weeknight meal, but the results are worth the wait.

Serving Suggestions: How to Enjoy Your Chicken Confit

Once you’ve made this amazing dish, here are some delicious ways to serve it:

• Classic presentation: Serve a whole leg with crispy skin alongside roasted potatoes and a simple green salad
• Shredded in salads: Pull the meat off the bone and toss with greens, dried cranberries, and nuts
• In sandwiches: Layer shredded confit chicken with good bread and complementary condiments
• As taco filling: Shred and serve in warm tortillas with appropriate toppings
• Mixed into pasta: Toss with your favorite pasta, some of the confit oil, and fresh herbs
• In grain bowls: Add to quinoa or rice with roasted vegetables

Frequently Asked Questions About Chicken Confit

Can I use olive oil instead of chicken or duck fat?

While olive oil can technically be used (and many modern recipes do call for it), it won’t give you the same authentic flavor as chicken or duck fat. Olive oil has a lower smoke point and a distinct flavor profile. If using olive oil, be extra careful with your temperature control.

How long does chicken confit last in the refrigerator?

When properly stored submerged in fat in an airtight container, chicken confit can last for 2-3 weeks in the refrigerator. Always check for any signs of spoilage before consuming.

Can I freeze chicken confit?

Absolutely! Place the chicken pieces in a freezer-safe container, ensuring they’re completely submerged in fat. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

What’s the ideal internal temperature for cooked chicken confit?

For food safety, ensure the chicken reaches at least 165°F (74°C). However, with the long cooking time of confit, the meat will likely be falling off the bone well before this point.

Is chicken confit difficult to make?

It’s time-consuming but not technically difficult. The key is patience and maintaining a consistent low temperature during cooking. The most challenging part is ensuring the chicken stays completely submerged in fat.

The Bottom Line

Chicken confit might have started as a preservation method, but it’s endured as a cooking technique because it creates something truly special. The contrast between the tender, flavor-packed meat and the crispy skin is something every food lover should experience.

While it requires some patience, making chicken confit at home is totally doable and so worth it. I’ve found it’s one of those dishes that really impresses dinner guests while actually being quite forgiving to prepare.

So next time you’re looking to elevate your chicken game, give confit a try! Your taste buds (and dinner guests) will thank you.

Have you tried making chicken confit at home? I’d love to hear about your experiences in the comments below!