Confit that chicken

A traditional French-style confit is to cook meat in olive oil or fat renderings. For chicken, I prefer to confit the whole chicken submerged in water. The schmaltz - chicken fat - joins the water to create a hearty broth. The chicken can either be placed in a Dutch oven dish with your chosen base fluid and then confited in an oven, or slow cooked in a crock-pot or instant pot.

Want to lay in a cache of chicken at a discounted price?

Buy in bulk! The grass-fed heritage chicken bulk discount is available through the Slow Food in the Tetons Online Marketplace in Jackson and for delivery anywhere in Wyoming through the Melissahof online store.