In our Feb. 20, 2019 issue, we shared a recipe for duck confit — a dish we still adore. But my son Joel has since invented a different method, creating a new take that’s even more irresistible and a wee bit healthier. His version calls for cooking the duck using only the fat rendered from the hindquarters (legs and thighs attached) themselves, rather than submerging them in extra fat as traditional recipes suggest. The result? Crispy, flavorful skin and meat so tender it practically falls off the bone. Honestly, we love this version even more than the original. Then, he took it to a new level and now uses chicken hindquarters instead of duck, but still using a little bit of extra duck fat.

    What makes this rendition especially appealing is its flexibility. Duck hindquarters can be tricky to find, often hit or miss at the butcher shop. Chicken hindquarters, on the other hand, are readily available at most markets. By adapting Joel’s technique to chicken, you get the same luscious, flavorful results with more accessible ingredients.

    The cooking process takes about two to two and a half hours on the stovetop, but the wait is part of the magic. As the chicken slowly cooks, the aroma fills the house with the comforting scent of rich, savory poultry and hints of seasoning. It’s the kind of meal that draws everyone to the kitchen, promising both warmth and satisfaction. This method has become a beloved favorite in our home – not just for the ease and accessibility, but for the sheer deliciousness of the results.

    We usually serve two hindquarters to hungry eaters and one to those who have smaller appetites. This also depends upon how many side dishes you are serving. Also, please note that this recipe is not exact, as you may want a little more or a little less duck fat and the same with the herbs and spices.

    For serving, we pair this confit-style chicken with potatoes, peeled and rubbed in olive oil and a little bit of duck fat, and then roasted until browned and crunchy on the outside and tender on the inside. Roasted root vegetables or squash also are great accompaniments to this dish.  A drizzle of pan juices over the top ties everything together beautifully, and a squeeze of lemon brightens the richness of the dish. And, don’t forget cranberry sauce … it’s so good with this chicken! 

    Whether it’s a special occasion or a cozy weeknight dinner, this method transforms humble chicken into something extraordinary – and makes the house smell like a five-star restaurant while it’s cooking.

Chicken Confit (Serves 4)

INGREDIENTS

6 chicken hindquarters (thigh and leg attached)  *see note on serving size in article 
2 duck bacon strips per person (optional – this can be hard to find. D’Artagnan sells this.)
½ cup duck fat (you can usually find this frozen at the meat market and most grocery stores. I know for sure Diablo Foods carries it in the meat department.)
Salt and pepper – season to desired amount
Poultry Seasoning – season to desired amount

DIRECTIONS

    If any of the chicken hindquarters have a significant amount of excess fat, then go ahead and trim that away and discard. if not, then leave as is. Most chicken hindquarters need minimal if any trimming. 

    Generously season both sides of each chicken hindquarter with lemon pepper, salt, and poultry seasoning. Run several grinds of pepper over each leg, too. 

    Place chicken hindquarters skin side up in one or more frying pans on the stove on low heat. The chicken hindquarters can be nestled together but should not overlap or stack. If so, use more frying pans as needed so they fit in without stacking.

    After three to five minutes add 2 to 3 tablespoons of the rendered duck fat in each pan that you are using to cook the chicken. The duck fat can be frozen, cold, or room temperature – it doesn’t matter much either way. Additionally, if you have duck bacon, place approximately two to three pieces of duck bacon in each pan that you are using to cook the chicken. Cut the duck bacon into about 1-inch chunks. These can just be scattered amongst the chicken thighs. This helps to add additional flavor and moisture to the cooking. The duck bacon in the pan will probably end up pretty crispy and might not be very edible. This is OK. The duck bacon is mostly to add flavor to the dish. Also, if you cannot find duck bacon, just disregard this portion of the recipe.

    Cook chicken legs, covered, for about 15 minutes. Flip the chicken so it is now skin side down and cook, still covered, for 30 more minutes. Flip again and cook for an additional 60-75 minutes (with the lid either covered or slightly cracked) flipping the chicken every 15 minutes or so. Cook until the skin side is nice and crispy, and the meat is almost falling off the bone, yet still juicy and moist. 

    If at any point the pan is too dry, then add another tablespoon or two of the rendered duck fat to the pan. You don’t want the chicken to be submerged in fat, but you want a nice pool of fat at the bottom of the pan for the meat to cook in. The reason for flipping the chicken periodically is to keep both sides moist while still developing nice crisp on the skin side. Because there is fat at the bottom of the pan, but not covering the meat completely, flipping the meat every 15-30 minutes helps achieve this balance. 

    If using duck bacon, we will often cook up an extra piece of duck bacon per person and serve the hindquarters with one piece of duck bacon on the side. Serve with roasted potatoes, your favorite green vegetable and salad. We also love cranberry sauce as condiment to go with this chicken.