Confit Chicken

4 Chicken Leg
1 Tbsp Lemon Zest
2 Tbsp Thyme
700ml Olive Oil
50ml Italian Herb Olive Oil
To Taste Salt

Mixing Bowl
Ovenproof Dish
Medium Sauce Pan
Medium Saute Pan

1. Into a mixing bowl add the chicken legs, one tablespoon of salt, lemon zest and thyme leaves. Mix well then place in the refrigerator for 12 hours.
2. Remove the chicken legs from the refrigerator and pat dry.
3. Preheat an oven to 120C.
4. Set a medium saucepan on a low heat and add the olive oil and Italian herb olive oil to warm.
5. Place the chicken legs into an ovenproof dish and pour the warm olive oil over to cover.
6. Transfer the dish to the preheated oven and cook for 8 hours.
7. Check the cooking of the confit chicken, it should be extremely tender and easily removed from the bone.
8. Remove the confit chicken from the oil and allow to cool. Reserve the confit oil for future recipes which require chicken flavoured oil.
9. Serve the confit chicken as it is with a light salad or mashed potatoes. Alternatively, allow the chicken to cool then crisp in a saute pan before serving.
10. For crispy confit chicken: place a saute pan on a medium heat and dry the skin of the chicken leg with a paper towel. Place the chicken leg skin-side down into the pan and cook for 5 minutes until crispy and golden brown.