Sous Vide Chicken Confit
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 2
2 whole chicken legs
1/4 cup extra virgin olive oil (or chicken fat, duck fat, or lard)
2 tablespoons unsalted butter
4 cloves garlic, crushed
3 sprigs fresh thyme
1 tablespoon kosher salt
1 tablespoon whole black peppercorns
2 bay leaves
Set the Anova Sous Vide Precision Cooker to 165°F (74°C).
Place all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 8 hours.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.
Heat a large nonstick skillet over medium-high heat for 2 minutes. Add the chicken legs, skin-side down, and sear until golden brown, about 3 minutes.
Serve on the bone with a salad or pickled vegetables.