I came to your channel for this "chicken confit". You've given a great presentation but you really should have done a overnight cure, one hour is not long enough. After seeing you are new (May 25, 2020) and perusing your video list, I've subscribed. Keep bringing the same great content and your channel will grow. Thanks for sharing.
Probably due to chicken not having the same fat content as duck the salt would dry the finished product out. Couple of hours would be sufficient. Also there is not the availability of long cure in the fat as you can with duck because as you know the risk of salmonella.
@@stevefranklin9176 : Salmonella? What the hell? This is about chicken. Nothing to do with fish. Don't suppose you've ever done a proper confit? The method and even the word "confit" are about preserving the meat for a extended period of time. Salmonella is killed at 165°F and for most people is a bad case of shats. If you really want to be afraid of a food borne pathogen, get you some botulism or giardia. Them two will waste you.
Great technique and presentation. Igive it 4 likes of five also you show how preparing chicken legs can be done in many ways. Wine pairing, maybe a Viognier or something semi sweet. Thank you for sharing
Love this very good
Chef, this was the best and easiest Confit recipe i have made. Thank you
I came to your channel for this "chicken confit". You've given a great presentation but you really should have done a overnight cure, one hour is not long enough. After seeing you are new (May 25, 2020) and perusing your video list, I've subscribed. Keep bringing the same great content and your channel will grow. Thanks for sharing.
Hard agree. Also I encourage everyone to improve upon the curing mixture used in the video.
Probably due to chicken not having the same fat content as duck the salt would dry the finished product out. Couple of hours would be sufficient. Also there is not the availability of long cure in the fat as you can with duck because as you know the risk of salmonella.
@@stevefranklin9176 : Salmonella? What the hell? This is about chicken. Nothing to do with fish. Don't suppose you've ever done a proper confit? The method and even the word "confit" are about preserving the meat for a extended period of time. Salmonella is killed at 165°F and for most people is a bad case of shats. If you really want to be afraid of a food borne pathogen, get you some botulism or giardia. Them two will waste you.
@@gerardjohnson2106 anyway Chef…
Great technique and presentation. Igive it 4 likes of five also you show how preparing chicken legs can be done in many ways. Wine pairing, maybe a Viognier or something semi sweet. Thank you for sharing
Helpful video!
Je