Chicken Confit – Frywall Fridays

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Frywall is the gadget seen on ABC's "Shark Tank" and rated best splatter guard by Cook's Illustrated.

Serves 6
Active time: 25 minutes
Total time: 2-10 days

You'll need:
A large cast-iron or heavy steel skillet
A Frywall that fits the skillet (see our sizing guide)
An oven-safe 3-quart saucepan with lid
A glass or ceramic dish with tight-fitting lid, for refrigerating the confit
6 whole chicken legs
2 tbsp. salt
1 tbsp. black pepper
4 sprigs thyme
2 bay leaves, crumpled
4 cloves garlic
4 cups duck fat (or substitute 2 c. high quality olive oil and 2 c. high-quality vegetable oil)
1 tsp. olive oil
1. Brining

Generously salt and pepper both sides of each piece of the chicken, then put into a large resealable plastic bag. Remove the thyme leaves from the stems and add them to the bag with the crumpled bay leaves. Grate the garlic cloves and toss them in the bag as well. Use your hands to thoroughly mix all the ingredients inside the bag. Wash your hands, then push all the air out of the bag and seal it tightly. Refrigerate the bag for 24 hours.

2. Poaching

Using a colander in the sink, carefully rinse the excess salt from the chicken, then pat dry with paper towels. Place the chicken into the saucepan and cover with the duck fat (or olive/vegetable oil blend). Heat the oven to 225 degrees and place the saucepan inside for six hours (5 hours for smallish legs). Transfer the chicken and the oil to a glass or ceramic dish, cover tightly, and refrigerate for up to a week.

3. Cooking and Plating

Carefully remove as many pieces of the chicken from the dish as you intend to cook, and allow them to come to room temperature for about 30 minutes. On the stovetop, heat a teaspoon of olive oil in a skillet on high heat until almost smoking hot. Place the Frywall into position.

Cook up to four pieces of chicken at a time along with a couple tablespoons of the poaching fat, taking care not to crowd the pan. Use tongs to place the chicken skin side down and cook for about 4 minutes. Regulate the heat so the fat is just barely smoking. When the skin releases from the pan relatively easy, flip and cook on the other side for another 3 minutes. Finally, use tongs to prop up the chicken legs so they cook for another minute or two on the side edges.

4. Pay It Forward

At the end of the recipe, you'll be left with almost as much fat as you began with, only it will be tastier for the time spent in the company of chicken confit. Don't let this precious elixir go to waste. Use it to dress your salads, pan fry potatoes or to sizzle up your morning eggs. Or better yet, strain it into a jar and freeze it for the next time you make a confit.

Bon appétit and have a delicious weekend.