Recipe of Ultimate Olive oil confit of chicken
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Award-winning Olive oil confit of chicken. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Olive oil confit of chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Olive oil confit of chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Olive oil confit of chicken is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Olive oil confit of chicken estimated approx 60 minutes.
To begin with this particular recipe, we have to prepare a few components. You can cook Olive oil confit of chicken using 10 ingredients and 7 steps. Here is how you can achieve it.
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!
Ingredients and spices that need to be Get to make Olive oil confit of chicken:
- 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
Instructions to make Olive oil confit of chicken
- 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.
- Start the oven at 275ยบ F and prepare a large baking dish.
- 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.
- 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.
- 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.
- Cook in the oven for about 3 hours.
- Let it cool down for a bit, take the chicken out of the oil and serve.
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