Chicken—any way you like it

Your complete chicken cookbook, from flavorful roasts to seasonal salads

How to cook chicken confit

The secrets to a succulent chicken confit—and why it’s a dish worth waiting for

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Take it slow
Young and Hungry Productions

Take it slow

At each of her restaurants, her clean flavors shine, along with her nimble use of French technique. “Learning the classics up and down helps you be creative,” she says. One of her favorite methods is the ultra-slow transformation of raw meat into rich, crisp-skinned confit. “This is how meat was preserved before refrigeration,” she explains, as she simmers a chicken version at home. “It hasn’t changed for centuries because there’s no need to change perfection.”

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