INGREDIENTS

INSTRUCTIONS

Lay the leg portions on a platter, skin side down. Sprinkle with 1
tablespoon of the kosher salt and black pepper. Place the garlic
cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
Lay the remaining 2 leg portions, flesh to flesh, on top. Put the
reserved fat from the chicken in the bottom of a glass or plastic
container. Top with the sandwiched leg portions. Sprinkle with the
remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12
hours. Preheat the oven to 200 degrees. Remove the chicken from the
refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat
and reserve. Rinse the chicken with cool water, rubbing off some of
the salt and pepper. Pat dry with paper towels. Put the reserved
garlic, bay leaves, thyme, and chicken fat in the bottom of an
enameled cast-iron pot. Sprinkle evenly with the peppercorns and
salt. Lay the chicken on top, skin side down. Add the olive oil.
Cover and bake for 12 to 14 hours, or until the meat pulls away from
the bone. Remove the chicken from the fat. Strain the fat and
reserve. Pick the meat from the bones and place it in a stoneware
container. Cover the meat with some of the strained fat, making a
1/4-inch layer. The chicken confit can be stored in the refrigerator
for up to one month. The excess oil can be stored in an airtight
container in the refrigerator and used like butter for cooking. The
tinge of chicken taste in the oil is wonderful and you can use the
oil to roast potatoes, cook green beans, and pan-fry veal.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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