Taste the Air-Chilled Difference®

Pulled Confit Chicken With Silesian Dumplings

by , Chef , The Boiler Room, Omaha, Nebraska

Pulled Confit Chicken With Silesian Dumplings

Serves 4

Confit means “cooking with fat,” and usually when we think of confit we think of duck confit. This chicken version is just as savory and easy to prepare, requiring just time and patience.

    • Chicken Confit
    • 4 each skin-on Smart Chicken legs and/or thighs (8 pieces total)
    • 1/2-1 cup kosher salt
    • 1 tablespoon chopped fresh thyme
    • 3 cloves garlic, minced
    • 1/8 teaspoon grated nutmeg
    • 1/8 teaspoon grated black peppercorns
    • 1-2 quarts duck or goose fat, beef suet, or other rendered fat, or olive oil

    Rinse and dry the chicken. In a 4” high casserole dish, lay a generous dusting of salt, nutmeg, thyme sprigs and a few crushed cloves of garlic. Lay the chicken on top, pressing down to absorb the salt. Gently grate the nutmeg over the chicken and then layer the same salt and spice dusting over the chicken. Marinate a minimum of 24 hours.

    Rinse the chicken. In a new casserole dish, immerse the chicken in fat or olive oil. Cover and place in the oven at 375ºF for 3 hours. Remove and cool chicken in fat about 24 hours. The fat will solidify, preserving the meat. Remove chicken from fat, then pull meat off the bone and reserve.

      • Dumplings
      • 1 tablespoon butter
      • 2 pounds Yukon Gold potatoes
      • Pinch of saffron
      • 4 ounces potato starch
      • Salt and pepper

      Boil, peel and rice the potatoes. Crush and add saffron, starch and season with salt and pepper. Form into small, smooth balls and use the tip of your thumb to make an indentation. Place in salted, boiling water until they float and then cook another 3 minutes. Remove and strain.

        • Sage butter
        • 1 tablespoon butter
        • 1 tablespoon fresh sage
        • 1 tablespoon white wine
        • 1 teaspoon horseradish
        • 1 teaspoon fresh lemon juice

        In a saute pan, melt butter and add sage and wine until browned. Add dumplings and chicken and heat them in the butter. Add a small amount of horseradish and lemon juice to season, and serve.