Ingredients
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3 quarts Sunflower Oil
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8 Juniper Berries
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12 Black Peppercorns
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12 Black Cardamom
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4 teaspoons Mustard
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4 Star Anise
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4 Chicken
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½ cup Pearl Barley
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2½ cups Chicken broth
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2 Bay leaves
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2 tablespoons Olive Oil
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2 tablespoons Unsalted Butter
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2 Shallots
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4 Garlic
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½ Celery
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2 Parsnips
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2 Carrots
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2 sprigs Thyme
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2 sprigs Rosemary
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4 teaspoons chopped Chives
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Sea Salt
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Freshly ground Black Pepper
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1 recipe quantity Wilted Greens
Directions
To confit chicken is basically slow cooking it in duck or goose fat or oil, and is a preserving method used for fish, meat especially duck and also some vegetables. The cooked meat becomes so tender that it just falls off the bone and it can be kept, covered in the fat or oil, in an airtight container in the refrigerator for up to a couple of weeks.
Steps
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1
Done
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Heat the oven to 200°F. Heat the sunflower oil in a large, deep stovetop and ovenproof pot over medium heat and add the juniper berries, peppercorns, cardamom, mustard seeds and 2 of the star anise. Bring to 180°F, so just below a boil. Carefully add the chicken legs so they are just covered in the oil. Cover with a lid, transfer to the oven and cook 2½ hours. Insert a knife into the flesh. If it slips through to the bone, the legs are done. If not, return them to the oven for 30 minutes longer. |
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2
Done
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Carefully remove the chicken legs from the oil, taking care they don’t fall apart, and drain 5 minutes on paper towels. Cover the legs with plastic wrap and chill up to 2 days in the refrigerator, or until needed. |
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3
Done
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Meanwhile, rinse the pearl barley under cold running water, then drain and put in a pan with 1 cup of the broth, the bay leaves and remaining star anise. Bring to a boil over high heat, then turn the heat down to very low and simmer 20 to 25 minutes until cooked, stirring every 5 minutes. Remove from the heat. |
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4
Done
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Heat or turn the oven up to 400°F. Put the confit chicken legs in a roasting pan, drizzle with a little of the olive oil and season with salt and pepper. Roast 10 to 15 minutes until the chicken is golden and the skin crisp. |
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5
Done
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Heat the oil and butter in a large skillet over medium heat. Add the shallots and garlic, then the chopped vegetables and sauté for 3 minutes. Stir in the herbs and the cooked pearl barley along with the remaining broth. Season with salt and pepper and bring to a boil, then simmer 5 to 8 minutes until the vegetables are tender. Top the pearl barley with the chicken legs and serve with wilted greens. |
