Preheat your oven to 275° and gently warm the oil/fat on the stovetop.
Place chicken in a colander and rinse off the brine.
In a heavy casserole dish, crock or cast-iron dutch oven, submerge legs in the oil and add the shallots, garlic, fresh thyme, bay leaves, and peppercorns.
Cook covered for approximately 3 hours, the meat should easily release when pierced with a pairing knife and easily pull away the bone when done.
Serve immediately while warm or remove legs from oil and broil (skin side up) to crisp. The classic confit side dishes are green lentils or endive tossed in a simple Sherry vinaigrette. We enjoy this preparation with a mixed greens salad of Italian parsley, watercress and arugula with roasted shallot and grated horseradish vinaigrette (Pro-chef tip - use the cooking fat and one of the shallots as the flavor/fat base of your vinaigrette!).