The term confit is French for "to preserve" and it's most often associated with duck. A time-honored method, it also works with other meats, as well as citrus fruit, garlic, onion and even eggs. But ...

Note: Confit is cured meat, slowly poached in its own fat. • 2 large chicken legs (about 1 lb., 4 oz.) Rinse and dry chicken and place in a medium-sized bowl. Add the kosher salt, rosemary, parsley, ...

Say “confit” and we immediately think white tablecloths and food that’s delicious but too fussy to make at home. Here, Kim Kushner is breaking it down with her garlic-confit chicken with lemon and ...

When it comes to chicken recipes, I think it is safe to say that most people think of chicken breasts. To go one step further, they likely think boneless chicken breast recipes. While boneless chicken ...

Salt and pepper the giblets, tuck a couple of sprigs of thyme in with them in a bowl, cover and refrigerate for at least 2 hours. Pre-heat oven to 250F. Melt 2 cups of fat and allow to cool enough to ...

When writing her latest cookbook, “À Table: Recipes for Cooking and Eating the French Way (Chronicle Books, $30), Paris-based Rebekah Peppler considered including a recipe for duck confit, the ...

I’m showing you how to elevate classic fried chicken by smothering it in rich, roasted garlic confit. From preparing a whole chicken and crafting the ultimate crispy coating, to confiting garlic until ...

Vacaville pastured chicken farmer Soul Food Farm hasn't known what to do with birds damaged in processing. That means chickens who emerged from plucking machines – tumbling, dryer-like gizmos lined ...