Chicken Confit

So I made Chicken Confit for the first time and I turned to be very, very good. It takes a bit of prep work but if done right it is so good.

I used two chicken leg quarters and marinated them in the fridge over night in salt, fresh thyme, fresh oregano, pepper and some chopped garlic.

The next day at about 8 am I washed off the chicken and patted it dry and placed it in a small dutch oven with some more fresh thyme, fresh oregano, some salt and pepper and cover the chicken completely with good olive oil......put in a preheated oven set at 200 and cook for 10hrs.

Once cooked I shredded the chicken and placed a heaping pile of chicken on top of creamy garlic mashed potatoes with caramelized carrots (cooked in the chicken fat olive oil) on the side.....I loved it.

Also there is an added bonus - save the left over olive oil and use it for cooking and flavoring stocks, grits, potatoes, oven fries, etc., etc.....