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Hands-on Time
15 Mins
Total Time
3 Hours 15 Mins
Yield
Serves 9 (serving size: about 4 1/2 ounces)
Photo: Oxmoor House 

How to Make It

Step 1

Combine the sugar and salt.

Step 2

Place the chicken legs in a roasting pan, sprinkle with salt and sugar mixture, and cure, covered, overnight in the refrigerator.

Step 3

Preheat the oven to 300°.

Step 4

In a Dutch oven, combine the stock, the shallots, the thyme, the garlic, and the lemon zest.

Step 5

Layer in the cured chicken legs.

Step 6

Cover the Dutch oven and place it in the oven.

Step 7

Cook for 3 hours, until the chicken legs are very tender.

Step 8

If storing, pull the meat from the bones, return the meat to the "confit" liquid in the Dutch oven, and toss to combine. Otherwise, serve and enjoy hot.

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