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Widely used by chefs prior to the advent of refrigeration, a confít is a simple method of preservation once used to ensure an ample supply of meat and fruit throughout the year. “Confít,” from the French word confire or "to preserve," is simply a method of preserving both fruits and meat for long-term storage by first extracting moisture through the application of salt or sugar, then slowly cooking in either rendered fat or highly concentrated simple syrup; in this case we brine in salt to extract moisture from the meat and then slowly cook in olive oil and lard  until the chicken is falling off the bone tender (if available, you may also substitute rendered duck fat for the total 4 cups of oil/fat). A confít is simple to prepare, requires little attention from the cook beyond prep, and is typically equally as delicious eaten warm or cold, depending on the application.



  • 2 whole, skin-on chicken legs (or 4-6 thighs and / or drums)
  • 1 packet Larder Meat Co. All Purpose Dry Brine
  • 3 large shallots, peeled
  • 6 garlic cloves, peeled and crushed
  • 5-6 small sprigs fresh thyme
  • 2 large bay leaves
  • 1/2 tablespoon whole black peppercorns
  • 2 cups olive oil
  • 2 cups rendered lard (or substitute with neutral oil such as grape seed or avocado)


  1. One day prior to cooking, season the legs with the All Purpose Dry Brine and store in a zip-top bag in your refrigerator overnight.
  2. The following day, assemble all ingredients.
  3. Preheat your oven to 275° and gently warm the oil/fat on the stovetop.

  4. Place chicken in a colander and rinse off the brine.

  5. 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.

  6. 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.

To serve

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!).