|
CHICKEN WING
|
|
|
Step 1
Season Chicken Wings with a traditional Cure consisting of: Salt, Pepper, Garlic slices, Thyme, Parsley. Let cure in the fridge for 24 hours. Remove, and rinse wings under cold water to remove cure. Pat Dry. 
|
Step 2
Place chicken / duck fat (that would be enough to completely submerge all the chicken wings) in a pot and bring to a boil and shut off. immediately. 
|
Step 3
In another pot / casserole dish, add your cured and dried chicken wings, and ladle in enough chicken fat to submerge the wings. Place back on the stove top or oven and make sure temperature does not exceed 200 degrees. 
|
|
Step 4
Confit the chicken wings for 10-15 minutes; just enough time to cook the wings completely through. A good indicator of doneness is when the juices run clear. Remove wings from the oil and place on a plate lined with paper towel. 
|
Step 5
Just before serving, sear your confit chicken wings in a pan under med-high heat until golden brown on all sides. This step adds a nice colour and texture contrast. 
|
Chicken Wing Confit Beautifully poached in fat, seared to perfection, ready to eat! 
|