Olive oil confit of chicken

Name: Olive oil confit of chicken
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 8 chicken legs (or 1 whole chicken cut in pieces); 2 bay leaf leaves; 1 rosemary twig; 12 garlic cloves; 2 carrots; 1/2 orange peel; 4 cups of extra virgin olive oil from Spain; Salt; Ground pepper; Black peppercorns

Olive Oils from Spain @oliveoilsspain

Spain

If you want to try a new way to cook chicken, this Spanish olive oil confit chicken recipe is the one for you! When you cook meat in a lot of oil, the result is a more tender, moist meat and with an incredible taste from the oil. This technique makes the chicken fat to melt inside the meat and all the juices remain in it. Enjoy!

Olive Oils from Spain @oliveoilsspain

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Ingredients

60 minutes

4 people

8chicken legs (or 1 whole chicken cut in pieces)
2bay leaf leaves
1rosemary twig
12garlic cloves
2carrots
1/2orange peel
4cups of extra virgin olive oil from Spain
Salt
Ground pepper
Black peppercorns

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Steps

60 minutes

1

Cut the chicken into legs, breast, wings, leaving bones in all pieces. Trim any excess of fat. If you choose to buy just chicken legs, skip this step.
2

Start the oven at 275º F and prepare a large baking dish.
3

While the oven is heating, add salt and pepper to the chicken. Then, cook it for a few minutes in a pan with some olive oil from Spain until the meat looks golden brown.
4

Put the chicken in the baking dish and add the Spanish EVOO until the chicken is completely submerged in it. You may need the full 4 cups, maybe a little more or maybe a little less.
5

Add the bay leaf, the rosemary, the peeled garlic cloves –whole-, the carrots, the orange peel and some black peppercorns. Mix everything in the baking dish.
6

Cook in the oven for about 3 hours.
7

Let it cool down for a bit, take the chicken out of the oil and serve.