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The secret to unbelievably juicy, flavor-packed chicken? Cooking it low and slow in its own fat. Join Chef Austin for a Rosh Chodesh special featuring Chicken Confit with Blueberry Sauce, plus tips on the best elements to pair – and plate – it with for the perfect bite.
Get the recipe:
Confit Chicken
4 chicken thighs
2 bay leaves
2 cloves garlic
1 sprig of thyme
1 sprig of rosemary
1 quartered shallot
1 tablespoon whole black peppercorns
1 quart duck fat
Get the full recipe for Confit Chicken with Blueberry Sauce or click here for a printable pdf.
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As I am not a chef, but am experienced in cooking, I would say that he is using duck fat. First of all he is a chef working in a Terra Sur, he would not say he is using something else. As far as the duck fat, it might be a bit thicker than chicken fat, but would act the same as chicken fat. When chicken fat or natural broth is heated, even slightly, it becomes liquid. What you are seeing is the duck fat heated till liquid. Unless you skim off the layer of margarine-like fat at the top of the cold broth, once it is heated, it will soften and also become liquid again. I hope that helps you.
What he calls duck fat, does not look like fat, although it is hard to tell in liquid form. When you refrigerate fat, it hardens into a cold margarine consistency, whereas the liquid that turns into jelly is juice from the chicken/duck that is more like concentrated chicken soup. When you bake a pan of chicken you get both, and if you refrigerate all the run-off juices together, you can see the thick margarine-like fat rise to the top, with the jelly chicken juices underneath…
I would appreciate if someone can clarify which one he is using!