Chicken Confit



  • 4 chicken quarters
  • Salt & pepper
  • 6 C of Duck fat or Olive Oil


  • 4 Sprigs Thyme
  • 8 cloves Garlic
  • 4 Bay Leaves


Oven to 275. Season chicken with salt and pepper. Place all ingredients into a pan and over medium heat. When the oil starts to bubble place pan into oven. Cook for 2-3 hours or until chicken is very tender. Remove and place into walk in. Chicken can be kept in fridge for months if covered in fat. When ready to use, shred chicken.