Description
Since I discovered this recipe, it became my favorite. I did so and beef and pork, and chicken. But typically confit is made from one of something, but I'm not me, if you don't experiment. So I decided to try and make a complete meal. Perfect for the Christmas table. Information from the Internet. The technique of confit is the most delicate ways of cooking food; perhaps, just gentle steaming. Preparation of food in the fat occurs at a relatively low temperature (the bird is cooked at a temperature of from 70 to 130 degrees); fat does not burn, which means that the cooking process does not produce carcinogens, and is not absorbed into products. If to remove cooked on grease food the excess of the fat tissue paper, it on your plate will be gone.
Ingredients
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Spices
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Salt
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Lemon peel
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Vegetable oil
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Garlic
5 tooth
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Chicken
1 piece
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Potatoes
1 kg
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Carrots
1 piece
Cooking
Ingredients. Chicken I already butchered. The wings and the ridge I was sent to the soup broth, and confit the legs and left breast. Salt and peppered spice. Put the lemon zest and left for one hour to marinate.
Potatoes cut about the same size, garlic 2-3 pieces, carrots into pieces.
After an hour we put the chicken in a roaster, put the garlic and salted carrot.
On top of salted fries.
Pour all fully oil.
Put the roaster in a cold oven, turn on at t =100 for 1.5 hours. After 40 min. around the house is awesome flavor. Here is how it looks ready. Do not pierce the meat until you take it out of the oil. Otherwise, the cut will hit oil.
All in temperatures. Confit is a method of cooking meat for long term storage, which first appeared in the French province of Gascogne. To confit the meat is first salted to remove water, and then stewed on the small fire in their own fat until, until it becomes tender. After this, the meat is cooled, place in a bowl and pour own fat to prevent the access of air. In the process the storage in fat meat is "seasoned", acquiring a whole new taste and aroma.
And this is a cut, so there was no doubt that it is not greasy.
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