For Thanksgiving I made chicken drumstick confit in place of the usual turkey. Duck is my favorite fowl to confit but I wanted to try if chicken is worth the trouble, and they are. These are the most delicious chicken dish I had in a while. It takes 2 days to marinate and slow cook in the oven but the result is very tasty and moist chicken.
10 pieces chicken drumsticks
2 tablespoons kosher or sea salt
3 garlic cloves, sliced thin
2 bay leaves, crumbled
1 teaspoon cracked black peppercorns
4 sprigs fresh Italian parsley
light olive oil
- Mix all ingredients except olive oil. Place in a covered container and refrigerate for 24 hours. Rinse, pat dry, and place in a large Dutch oven or casserole.
- Add olive oil to cover drumsticks completely. Cook in a 275°F oven for 8 hours.
- Remove drumsticks from oil. Place 2 tablespoons of the same oil in a skillet and fry drumsticks confit over medium high heat until skin is crispy and golden.