Hello buddy this time we will write Recipe: Perfect Chicken Confit Big Mac easy to follow. You can use fat like duck fat, goose fat or you can also use. Confit is the act of preserving or slow-cooking meat in fat. Our version uses olive oil for an extremely juicy chicken and a nice crispy skin.

Chicken Confit Big Mac Cooking vegetables confit will achieve similar results—ultra tender texture, concentrated flavor—but takes far less time. Alliums—garlic, onions, and the like—make for a great. Or mix some shredded chicken confit with buffalo sauce, top with refreshing coleslaw and you've got a sandwich or sliders for lunch.

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Seasoning Chicken Confit Big Mac is:

Take of Chicken Confit:.
You need 2 of Chicken Thighs Boneless with Skin on,.
Prepare 1 TSP of Dried Thyme,.
Provide 1 TSP of Dried Rosemary,.
Provide 1/2 TBSP of Sea Salt,.
You need Pinch of White Pepper,.
Provide 3 Cloves of Garlic,.
Prepare of Bay Leaf Break Into 2.
Take of Canola / Peanut / Vegetable Oil, For Confit.
Provide of White Wine Sauce:.
Take 2 TBSP of Unsalted Butter,.
Take 4 of Shallots Finely Minced,.
Prepare 500 ml of White Wine Preferably Sauvignon Blanc,.
Prepare 300 ml of Homemade Vegetable Stock,.
Take of Big Mac:.
Take 2 of Big Mac Style Burger Buns,.
Prepare 2 TBSP of Parmigiano Reggiano Freshly Grated,.
Prepare 4 TBSP of Gruyere Freshly Shredded,.
Provide 2 TBSP of Kewpie Mayo,.
Provide 2 TBSP of Tomato Ketchup,.
You need 1 TBSP of English Mustard,.
Take Pinch of Nori Flakes,. Or try one of my favorite creations: Whole wheat BBQ Place the thighs into a roasting pan large enough to hold all the chicken, but not so big you can't cover it with oil. Slow Cooker Chicken Confit: I remember the days when the word "confit" was a rare treat I could only order at a fancy restaurant. Luckily, my never-ending culinary curiosity led me to research how to make my own confit at home. A tasty chicken dish complemented perfectly by pan-fried potato, bacon and kale, then indulgently topped with a runny egg.

According to some people, cooking is indeed something which is quite simple. Apart from being hobbies cooking and having willingness to cook quite well, they are also clever in processing each dish so that it becomes dish that is delicious. But there are those who can’t can cook, so they have to search and look at easy recipes to follow.

Steps make Chicken Confit Big Mac

After all the ingredients are ready, here are 17 how-to guides how to make them.

Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for the vegetable stock recipe..
Pls visit: https://www.fatdough.sg/single-post/2019/08/26/Burger-Buns for the burger buns recipe..
Prepare chicken confit.Slice each chicken thigh into halves.Rub and coat the chicken thighs well with dried thyme, rosemary, salt and pepper.Transfer the chicken onto a shallow bowl.Add in garlic and bay leaf..
Cover with cling film and marinade in fridge for at least 12 hours to 24 hours.After marinating, preheat oven to 120 degrees celsius or 250 fahrenheit.Rinse the chicken thoroughly under running water to remove most of the salt.Discard the rest of the marinade except for the garlic..
Transfer the chicken into a casserole.Add in the garlic and just enuff oil to submerge the chicken.Cover the casserole tightly with aluminium foil.Wack into the oven and bake for at least 2 to 2 1/2 hours or until the chicken is tender and almost fall apart..
Remove from heat and set aside to cool completely.*This can keep in fridge for up to a month.**Do not discard the garlic nor the oil as they are needed for the remaining recipes.*After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken confit oil..
Gently place in the chicken skin side down.*Careful as the oil may splatter.*Sear until golden brown.Flip, tilt the skillet and baste the chicken with the liquid..
Remove from heat and set aside to allow the chicken to rest.Repeat the steps for the remaining chicken..
Prepare the white wine sauce.In the same skillet over medium heat, add in the butter and another 2 TBSP of chicken confit oil.As soon as the butter start to melt, add in shallots.Saute until translucent..
Remember the garlic from the confit? Squeeze the garlic out from it's skin and add into the skillet.Using the back of a spatula, press to form a paste.Saute until aromatic.Add in white wine and deglaze the skillet..
Flambe the white wine with an igniter gun or a blow torch. *Be very careful when doing this.*Bring it up to a simmer and reduce to almost half.Add in vegetable stock..
Bring it up to a simmer and reduce to almost half.Final taste and adjust for seasonings with salt and pepper.As soon as it coats the back of a spoon, it is done.Remove from heat and set aside..
Assemble the big mac.Preheat oven to broil.Transfer the chicken on a baking tray lined with parchment paper, skin side down.Add the cheeses onto the chicken..
Wack into the oven and broil until the cheeses have melted.*If there is any juices or liquid, add it into the white wine sauce.*Slice the burger buns into 3 tier layers.Brush each side with the confit oil..
Toast in a skillet until lightly browned.In a bowl, add mayo, ketchup and mustard.Mix until well combined.Spread the mayo sauce onto the bottom tier..
Top it with the chicken confit.Spread the mayo sauce onto the 2nd tier.Place the 2nd tier layer on top of the chicken.Place another slice of chicken confit onto the 2nd tier..
Ladle the white wine sauce over the burger.Sprinkle some nori flakes over the top.Lastly spread the mayo mixture onto the top tier.Finish the burger with the top tier.Slice and serve immediately..

Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining confit ingredients. Place rosemary and thyme at bottom of hotel pan. Cover with cheesecloth then spread garlic evenly over cheesecloth. Big Mac sauce is incredibly creamy, with a sweet tang that adds just the right balance to a meaty griddled burger.

While cooking many experience failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be selected clean. For more details, please see tips cook Chicken Confit Big Mac so that get perfect results.

Tips

Action in the kitchen that is often carried out by everyone, but not everyone has skill in cooking. Some things we need to pay attention to when cooking produces cooking results that are savory, what are those?

Selection ingredients Chicken Confit:, Chicken Thighs Boneless with Skin on,, Dried Thyme,, Dried Rosemary,, Sea Salt,, White Pepper,, Garlic,, Bay Leaf Break Into 2, Canola / Peanut / Vegetable Oil, For Confit, White Wine Sauce:, Unsalted Butter,, Shallots Finely Minced,, White Wine Preferably Sauvignon Blanc,, Homemade Vegetable Stock,, Big Mac:, Big Mac Style Burger Buns,, Parmigiano Reggiano Freshly Grated,, Gruyere Freshly Shredded,, Kewpie Mayo,, Tomato Ketchup,, English Mustard,, Nori Flakes,, will affect the cooking results. Determination as many as 22 fresh ingredients will be very good because the content nutrition is still very good.
Tools the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Chicken Confit Big Mac, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for the vegetable stock recipe.. Next, Pls visit: https://www.fatdough.sg/single-post/2019/08/26/Burger-Buns for the burger buns recipe.. Then, Prepare chicken confit.Slice each chicken thigh into halves.Rub and coat the chicken thighs well with dried thyme, rosemary, salt and pepper.Transfer the chicken onto a shallow bowl.Add in garlic and bay leaf.. Dont forget, Cover with cling film and marinade in fridge for at least 12 hours to 24 hours.After marinating, preheat oven to 120 degrees celsius or 250 fahrenheit.Rinse the chicken thoroughly under running water to remove most of the salt.Discard the rest of the marinade except for the garlic.. Next, Transfer the chicken into a casserole.Add in the garlic and just enuff oil to submerge the chicken.Cover the casserole tightly with aluminium foil.Wack into the oven and bake for at least 2 to 2 1/2 hours or until the chicken is tender and almost fall apart.. Next, Remove from heat and set aside to cool completely.*This can keep in fridge for up to a month.**Do not discard the garlic nor the oil as they are needed for the remaining recipes.*After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken confit oil.. Then, Gently place in the chicken skin side down.*Careful as the oil may splatter.*Sear until golden brown.Flip, tilt the skillet and baste the chicken with the liquid.. Then, Remove from heat and set aside to allow the chicken to rest.Repeat the steps for the remaining chicken.. Then, Prepare the white wine sauce.In the same skillet over medium heat, add in the butter and another 2 TBSP of chicken confit oil.As soon as the butter start to melt, add in shallots.Saute until translucent.. Remember, Remember the garlic from the confit? Squeeze the garlic out from it's skin and add into the skillet.Using the back of a spatula, press to form a paste.Saute until aromatic.Add in white wine and deglaze the skillet.. Dont forget, Flambe the white wine with an igniter gun or a blow torch. *Be very careful when doing this.*Bring it up to a simmer and reduce to almost half.Add in vegetable stock.. Next, Bring it up to a simmer and reduce to almost half.Final taste and adjust for seasonings with salt and pepper.As soon as it coats the back of a spoon, it is done.Remove from heat and set aside.. Then, Assemble the big mac.Preheat oven to broil.Transfer the chicken on a baking tray lined with parchment paper, skin side down.Add the cheeses onto the chicken.. Dont forget, Wack into the oven and broil until the cheeses have melted.*If there is any juices or liquid, add it into the white wine sauce.*Slice the burger buns into 3 tier layers.Brush each side with the confit oil.. Dont forget, Toast in a skillet until lightly browned.In a bowl, add mayo, ketchup and mustard.Mix until well combined.Spread the mayo sauce onto the bottom tier.. Dont forget, Top it with the chicken confit.Spread the mayo sauce onto the 2nd tier.Place the 2nd tier layer on top of the chicken.Place another slice of chicken confit onto the 2nd tier.. Then, Ladle the white wine sauce over the burger.Sprinkle some nori flakes over the top.Lastly spread the mayo mixture onto the top tier.Finish the burger with the top tier.Slice and serve immediately.. After that, This recipe consists of 17 steps. This is done in order to produce processed which has nutritional quality and maturity dishes are maintained without reducing the delicacy of the dishes. You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Chicken Confit Big Mac correctly. Good luck … !!!