Crisp Chicken Confit
Denver chef Jennifer Jasinski, a 2013 James Beard Award winner for best Southwest chef and a competitor on the fifth season of Top Chef Masters, is known for her bright, fresh cooking and for her inventive use of classic French technique. Making confit--the ultra-slow transformation of raw meat into rich, crisp-skinned succulence--ranks as one of her favorite methods, and it works for duck or rabbit too.Jasinski prefers to use duck or chicken fat for the confit, but easier-to-find lard or a 50-50 blend of olive oil and vegetable oil also works. Olive oil on its own, however, has too strong a flavor, says Jasinski.
Rioja, Bistro Vendôme, and Euclid Hall, all three in Denver