Olive Oil Confit Chicken Maryland’s
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Olive Oil Confit Chicken Maryland’s
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins, 24 hrs salting
Cook Time – 3 hrs + 30 mins
Ingredients
6 chicken Maryland’s
2 tbsp Coles sea salt
1 head of garlic, broken into cloves
4 Coles thyme sprigs
4 Coles rosemary sprigs
1 lemon, zest
4-6 cups Squeaky Gate extra virgin olive oil
Method
In a large bowl, season the chicken Maryland’s with sea salt. Pack the Maryland’s onto a tray. Cover with cling film and place into the fridge for 24 hrs.
Remove the chicken from the oven dish and pat dry with a piece of paper towel. Rinse and place the chicken back into a deep-sided roasting pan. Pour in the olive oil so all the chicken is covered. Place over a medium heat and cook until the oil gently bubbles. Place the lid on the pot and place the pot into a 120°C oven, cook for 2.5 – 3 hours until the chicken is super tender. Remove from the oven and allow the chicken to fully cool.
To cook, preheat an oven to 180°C. Lay the chicken into a tray, season with sea salt, and roast until golden and warmed through.
