Mangalitsa Lard Chicken Confit – a delicious recipe with chicken, chicken thighs, chicken, garlic, kosher salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rub chicken down with salt, pepper, thyme and garlic. Place half the chicken in a bowl skin side down. Place the bay leaves on top, then cover with the remaining chicken.
2
Cover with a small plate and weight the plate with cans of soup or vegetables. Refrigerate for 12 hours.
3
Remove chicken from bowl and pour off any excess liquid. Please chicken pices in a dutch oven. Melt rendered mangalitsa lard in the microwave. Pour lard over chicken and make sure it is completely covered.
4
Place dutch oven in a 225 degree oven for 12 hours.
5
Pour off the lard and allow to cool. The lard can be saved and reused. To crisp the chicken, place skin side up under the broiler until browned, about 10 minutes.
261
kcal
Calories
9
g
Fat
2
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 chicken legs, 2 chicken thighs, 2 chicken wings, 2 cloves garlic, and more.
Yes, Mangalitsa Lard Chicken Confit falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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