Confit-Style Grilled Chicken Cooking with a Rice Cooker on Low Heat

1. 1

   [Preparing the chicken] Chop the chicken in half, then poke several holes into the skin with the tip of a knife.

2. 2

   Coat the chicken in the ingredients, put it in a resealable plastic bag, then let it sit overnight in the refrigerator.

3. 3

   Marinating the chicken in oil: Lightly wipe the surface of the chicken with a paper towel, return it to the resealable plastic bag.

4. 4

   Pour in the oil, press out the air, then seal the bag.

5. 5

   Heat water to a point just before boiling, fill it to the 3 rice cooker cup line, and without closing the lid, let it sit for 10 minutes until the temperature drops to 70C.

6. 6

   Place the plastic bag from Step 2 in the rice cooker, close the lid, then switch the cooker on warming mode, and let it sit for 2 hours.

7. 7

   Remove the bag from the rice cooker, then when it cools to the touch, store it in the refrigerator.

8. 8

   Let it sit for 1/2 a day.

9. 9

   It can keep for up to a week in this state.

10. 10

    To grill: Remove the chicken from the refrigerator 30 minutes to 1 hour before cooking and bring to room temperature.

11. 11

    Since it is already cooked confit style, you need only cook until the chicken is heated through.

12. 12

    In a frying pan heated over medium heat, saute the chicken skin-side down, fill the rest of the frying pan with your favorite vegetables.

13. 13

    If you feel like there isn't enough oil, add more from the confit.

14. 14

    Parboil the carrots, broccoli, and other fibrous vegetables before adding them.

15. 15

    If using a griddle or casserole pot, you can serve this up piping hot at the table.

16. 16

    If you don't have any fresh herbs, substitute with Krazy Salt or mixed dried herbs.

* Per serving · 4 servings · Values may vary.