Chicken confit emeril lagasse 2005 (recipe)
| Chicken confit emeril lagasse 2005 (recipe) | |
|---|---|
| Name | Chicken confit (emeril lagasse 2005) |
| Ingredients | Chicken legs • Kosher salt • Black pepper • Kosher salt • Garlic cloves • Bay leaves • Fresh thyme • Black peppercorns • Table salt • Olive oil |
| Cooktime (in hours) | 12 |
| Preptime (in hours) | 12.5 |
| Totaltime (in hours) | 24.5 |
| Keto friendliness | Keto friendly |
| Calories | 2233.8 |
| Fat | 236.3 |
| Protein | 30.8 |
| Carbohydrate | 2.7 |
| Fiber | 0.2 |
| Net carbohydrates | 2.5 |
| Sugar | 0.1 |
| Saturated fat | 35.5 |
| Cholesterol (mg) | 138.6 |
| Sodium | 2226.9 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chicken confit emeril lagasse 2005 (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Chicken confit emeril lagasse 2005 (recipe) details
Chicken confit emeril lagasse 2005 (recipe) image(external)
Recipe instructions
- PREP: 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 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- BAKE: Preheat the oven to 200 degrees F. 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 bakefor 12 to 14 hours, or until the meat pulls away from the bone.
- STORING THE MEAT: 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 so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month. (Epicurious.com states up to 6 months).
-
STORING THE OIL: 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 Emeril uses the oil to roast potatoes, cook green beans, and pan-fry veal.
Food tags
Chicken, Poultry, Meat, Inexpensive
Chicken confit emeril lagasse 2005 (recipe) details
Time:
Prep Time in Hours and Mins:24H30M
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Contributors: Prab R. Tumpati, MD
