18 minutes ago, bonkboo said:teajay, how do you do the sous vide confit? And KennethT, what time and temp for the breasts? Thanks
Assuming you wanted the entire process, versus just the final sous vide step.... Season the legs with equal parts cinnamon and nutmeg overnight. Render the fat that was trimmed from the carcass that night as well. In the morning, cure the legs in a mixture of salt (1/2c), sugar (1/8c), couple smashed garlic cloves, few thyme & rosemary sprigs, few strips of lemon & orange zest. When I get home from work rinse and dry the legs, seal each in a separate bag with 1tbsp of the rendered fat and throw it in a 160 degree bath until the next morning. Weeknight confit!
Franci - That recipe looks tasty!
