Loft 610's Tre Wilcox's Got Legs And Knows How to Use Them
In part three of our look at Loft 610's executive chef Tre Wilcox, the chef shares his recipe for the Triple C -- Crispy Confit Chicken. He says it's the duck fat and the time the chicken spends in it that makes it so special. Not to mention that duck is the usual suspect when it comes to confit. This recipe is about patience more than ability. So beginner chefs, start your engines. (For our previous interview with Wilcox, click here and here.
Crispy Confit Chicken Legs
6 chicken legs
1 oz rosemary
1 oz thyme
2 qts duck fat
salt and pepper
1. Cut the knuckles of each chicken leg off and place legs into large mixing bowl.
2. Toss chicken with rosemary and thyme.
3. Season chicken heavily with salt and pepper.
4. Place chicken in one layer on sheet pan lined with parchment paper.
5. Top chicken with another piece of parchment paper, then another sheet pan.
6. Place at least 5 pounds of weight on top of sheet pan and set into refrigerator overnight.
7. The next day, sear chicken on each side.
8. Place chicken into deep baking pan and cover with warm duck fat or olive oil, make sure chicken legs are covered.
9. Cover baking pan with foil and place into 275 degree, preheated oven for 2.5-3 hrs.
10. Remove from fat, chill, and strain duck fat. Reserve fat for future use.
11. When ready to serve, preheat fryer filled with peanut oil or canola oil to 350 degrees.
12. Fry chicken till golden brown, 2 - 3 minutes. Season lightly with salt and pepper when it comes out of the fryer.