Chicken Confit Big Mac

Name: Chicken Confit Big Mac
Cuisine: American
Ingredients: Chicken Confit:; 2 Chicken Thighs Boneless with Skin on,; 1 TSP Dried Thyme,; 1 TSP Dried Rosemary,; 1/2 TBSP Sea Salt,; Pinch White Pepper,; 3 Cloves Garlic,; Bay Leaf Break Into 2; Canola / Peanut / Vegetable Oil, For Confit; White Wine Sauce:; 2 TBSP Unsalted Butter,; 4 Shallots Finely Minced,; 500 ml White Wine Preferably Sauvignon Blanc,; 300 ml Homemade Vegetable Stock,; Big Mac:; 2 TBSP Parmigiano Reggiano Freshly Grated,; 4 TBSP Gruyere Freshly Shredded,; 2 Big Mac Style Burger Buns,; 2 TBSP Kewpie Mayo,; 2 TBSP Tomato Ketchup,; 1 TBSP English Mustard,; Pinch Nori Flakes,

Daniel Lim @fatdoughsg

Singapore

The renovation in my apartment is finally done. It literally took me 4 days to clean up all the mess, dirt and dust. Yesterday was intensive kitchen cleaning day. I do not wanna contaminate my food, so everything has to be cleaned thoroughly and sanitized. I am glad that I am back in my kitchen again, cooking and baking.

As I promised, there is a trilogy to the big mac series. Who knows, there might be more than a trilogy, cos you know movies these days have become more of a franchise. To be honest, this idea just popped up in my head during all the chaos and mayhem. This is hands down by far the grandest burger I had ever created; I mean chicken confit with melted gruyere + parmigiano and served with a ladle of white wine sauce in a big mac style burger? We should be eating this with a fork and knife.

Anyway, let's forget what I just said. Never trust anyone who eats a burger or a pizza with a fork and knife. My daughters said that the chicken just melts in their mouth. I also made a simple sauce which consist of mayo, ketchup and mustard to cut thru' the richness of the chicken, cheeses and white wine sauce. Enuff said, let's get started with the recipe.

Daniel Lim @fatdoughsg

Saved

Ingredients

Chicken Confit:
2Chicken Thighs Boneless with Skin on,
1 TSPDried Thyme,
1 TSPDried Rosemary,
1/2 TBSPSea Salt,
PinchWhite Pepper,
3 ClovesGarlic,
Bay Leaf Break Into 2
Canola / Peanut / Vegetable Oil, For Confit
White Wine Sauce:
2 TBSPUnsalted Butter,
4Shallots Finely Minced,
500 mlWhite Wine Preferably Sauvignon Blanc,
300 mlHomemade Vegetable Stock,
Big Mac:
2 TBSPParmigiano Reggiano Freshly Grated,
4 TBSPGruyere Freshly Shredded,
2Big Mac Style Burger Buns,
2 TBSPKewpie Mayo,
2 TBSPTomato Ketchup,
1 TBSPEnglish Mustard,
PinchNori Flakes,

Saved

Steps

1

Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for the vegetable stock recipe.
2

Pls visit: https://www.fatdough.sg/single-post/2019/08/26/Burger-Buns for the burger buns recipe.
3

Prepare chicken confit.
Slice each chicken thigh into halves.
Rub and coat the chicken thighs well with dried thyme, rosemary, salt and pepper.
Transfer the chicken onto a shallow bowl.
Add in garlic and bay leaf.
4

Cover with cling film and marinade in fridge for at least 12 hours to 24 hours.
After marinating, preheat oven to 120 degrees celsius or 250 fahrenheit.
Rinse the chicken thoroughly under running water to remove most of the salt.
*Discard the rest of the marinade except for the garlic.*
5

Transfer the chicken into a casserole.
Add in the garlic and just enuff oil to submerge the chicken.
Cover the casserole tightly with aluminium foil.
Wack into the oven and bake for at least 2 to 2 1/2 hours or until the chicken is tender and almost fall apart.
6

Remove from heat and set aside to cool completely.
*This can keep in fridge for up to a month.*
*Do not discard the garlic nor the oil as they are needed for the remaining recipes.*
After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken confit oil.
7

Gently place in the chicken skin side down.
*Careful as the oil may splatter.*
Sear until golden brown.
Flip, tilt the skillet and baste the chicken with the liquid.
8

Remove from heat and set aside to allow the chicken to rest.
Repeat the steps for the remaining chicken.
9

Prepare the white wine sauce.
In the same skillet over medium heat, add in the butter and another 2 TBSP of chicken confit oil.
As soon as the butter start to melt, add in shallots.
Saute until translucent.
10

Remember the garlic from the confit? Squeeze the garlic out from it's skin and add into the skillet.
Using the back of a spatula, press to form a paste.
Saute until aromatic.
Add in white wine and deglaze the skillet.
11

Flambe the white wine with an igniter gun or a blow torch.
*Be very careful when doing this.*
Bring it up to a simmer and reduce to almost half.
Add in vegetable stock.
12

Bring it up to a simmer and reduce to almost half.
Final taste and adjust for seasonings with salt and pepper.
As soon as it coats the back of a spoon, it is done.
Remove from heat and set aside.
13

Assemble the big mac.
Preheat oven to broil.
Transfer the chicken on a baking tray lined with parchment paper, skin side down.
Add the cheeses onto the chicken.
14

Wack into the oven and broil until the cheeses have melted.
*If there is any juices or liquid, add it into the white wine sauce.*
Slice the burger buns into 3 tier layers.
Brush each side with the confit oil.
15

Toast in a skillet until lightly browned.
In a bowl, add mayo, ketchup and mustard.
Mix until well combined.
Spread the mayo sauce onto the bottom tier.
16

Top it with the chicken confit.
Spread the mayo sauce onto the 2nd tier.
Place the 2nd tier layer on top of the chicken.
Place another slice of chicken confit onto the 2nd tier.
17

Ladle the white wine sauce over the burger.
Sprinkle some nori flakes over the top.
Lastly spread the mayo mixture onto the top tier.
Finish the burger with the top tier.
Slice and serve immediately.