Chicken Thigh Confit

[tx smoker]

How did this not make the carousel?

I was kinda wondering the same thing. Sure is a beautiful meal and would look great up there.

Robert

 

[chilerelleno]

Damn, just damn, damn does that look delicious!
I can almost taste and savor the succulence through the monitor, such are the quality of your pics.
WOW!

 

[BrianGSDTexoma]

https://www.kroger.com/p/private-selection-rendered-duck-fat/0001111003055

They also make it in a spray can. I picked some up on BGKYSmoker recommendation and it's delicious and affordable

That price looks a little better than the one I seen. Will pick some up next time at Kroger. Thanks Jake.

 

[BGKYSmoker]

https://www.kroger.com/p/private-selection-rendered-duck-fat/0001111003055

They also make it in a spray can. I picked some up on BGKYSmoker recommendation and it's delicious and affordable

Gives the chicken a nice taste.....Some info if you get the duck fat in a spray can. If the nozzle clogs just take it off and put in hot water for a couple mins.

 

[jcam222]

OK just realized need Duck Fat and that stuff kinda of pricey for me.

How did this not make the carousel? Must be giving other people a chance. . I bought some nice hand cut thighs from Market Street and can't decide to try this or grill them?

To do the confit style you do not have to use duck fat. You can even use olive oil. Just need the meat swimming in fat. Takes far less sous vide style than in a pot. Keep in mind you can recover most of the duck fat by defatting the juice from the sous vide pouch. I recovered most and froze to use in smaller amounts in the future to use in sautéing / frying and roasting other things.

 

[BrianGSDTexoma]

A friend tried this recipe yesterday and the his seal failed losing all his fat. I would of cried. I double seal everything that goes in the Sous Vide.

 

[jcam222]

A friend tried this recipe yesterday and the his seal failed losing all his fat. I would of cried. I double seal everything that goes in the Sous Vide.

I actually did this one with a single seal. I did use a double bag on my jerk style for this.

 

[BrianGSDTexoma]

Not sure how much fat to use for this? I thought about maybe using this just for a practice round before using the duck fat. Probably be doing 4 thighs.

 

[jcam222]

Not sure how much fat to use for this? I thought about maybe using this just for a practice round before using the duck fat. Probably be doing 4 thighs.

View attachment 486531

Bury it in fat baby. I froze the leftover duck fat to reuse.

 

[BrianGSDTexoma]

I picked up my favorite hand cut thighs from Market Street to use for this. Guess just go with the Duct Fat.

 

[jcam222]

I picked up my favorite hand cut thighs from Market Street to use for this. Guess just go with the Duct Fat.

Save the used fat and freeze in cubes. They say great to break out for cooking veggies and other things

 

[Winterrider]

Not sure how I missed this the first time around, but what a thing of beauty. Very nicely done.

 

[BrianGSDTexoma]

Looking through chicken thigh recipes for inspiration and found this. I have done it few years ago. Duck fat $$ now but thought this thread worth bringing back up. Plating is just phenomenal!

 

[jcam222]

Looking through chicken thigh recipes for inspiration and found this. I have done it few years ago. Duck fat $$ now but thought this thread worth bringing back up. Plating is just phenomenal!

Thanks Brian! I hope to get back to some artistic plating someday when life slows down. I do miss it.

 

[gmc2003]

I missed this one by about 4 years. Looks fantastic Jeff

Point for sure
Chris