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1
Put the onion, parsley, lime pickles, and salt in a blender.
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2
Puree until completely pulverized.
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3
Pour the mixture into a bowl and add the chicken thighs.
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4
Mix the chicken in the paste and then put everything in a zip-top bag.
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5
Marinate in the refrigerator for 48 hours.
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6
Preheat a circulating water bath or a large pot of water to 150F (65.5C).
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7
Remove the thighs from the refrigerator and place them, along with any paste that sticks to them, in a vacuum-seal bag.
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8
Add the bacon and duck fat to the bag and seal it shut.
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9
Alternatively, put the thighs in a zip-top bag, removing any excess air.
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10
(You may wish to double the bag to prevent any leaking.)
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11
Cook the chicken in the water bath for 2 hours.
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12
Set up an ice bath and transfer the bags to the bath to cool quickly.
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13
Refrigerate when completely cool.
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14
The chicken will keep for 3 days in the refrigerator.
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15
Preheat a circulating water bath or a large pot of water to 150F (65C).
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16
Put the bag of chicken in the water bath and warm for 15 to 20 minutes.
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17
Open the bag and remove the chicken, wiping off any residual herb paste sticking to the meat.
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18
Strain the fat left in the bag through a fine-mesh conical strainer and set aside.
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19
Heat a large cast-iron or other heavy-bottomed skillet over medium heat and pour a thin layer of the flavored fat into the pan.
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20
Add the chicken, skin side down, and cook for about 5 minutes until the skin becomes crisp.
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21
Serve immediately.
