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1
[Preparing the chicken] Chop the chicken in half, then poke several holes into the skin with the tip of a knife.
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2
Coat the chicken in the ingredients, put it in a resealable plastic bag, then let it sit overnight in the refrigerator.
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3
Marinating the chicken in oil: Lightly wipe the surface of the chicken with a paper towel, return it to the resealable plastic bag.
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4
Pour in the oil, press out the air, then seal the bag.
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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.
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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.
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7
Remove the bag from the rice cooker, then when it cools to the touch, store it in the refrigerator.
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8
Let it sit for 1/2 a day.
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9
It can keep for up to a week in this state.
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10
To grill: Remove the chicken from the refrigerator 30 minutes to 1 hour before cooking and bring to room temperature.
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11
Since it is already cooked confit style, you need only cook until the chicken is heated through.
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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.
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13
If you feel like there isn't enough oil, add more from the confit.
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14
Parboil the carrots, broccoli, and other fibrous vegetables before adding them.
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15
If using a griddle or casserole pot, you can serve this up piping hot at the table.
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16
If you don't have any fresh herbs, substitute with Krazy Salt or mixed dried herbs.
