Mangalitsa Lard Chicken Confit
By: Barnaby Dorfman
Published: Wednesday, December 9, 2009 - 11:06pm

Ingredients




2 Chicken legs
2 Chicken Thighs
2 Chicken Wings
2 cloves garlic
2 teaspoons kosher salt
1/4 teaspoon black pepper
4 bay leaves
4 sprigs fresh thyme, leaves removed from stems
2 cups rendered mangalitsa lard

Preparation

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.

About


This dish is a twist on duck confit, substituting the mangalitsa or "woolly pig" fat for duck fat and chicken for duck. The result is incredibly rich, tender, and flavorful. try serving with a bibb lettuce salad and a tarragon vinaigrette. The a freshness of the salad and the acid in the dressing contrast wonderfully with the richness of chicken.