This is an incredibly simple holiday recipe that I use from November through to the New Year for all kinds of poultry and dining occasions. This example uses chicken for a rich and delicious any-night meal, but this technique works perfectly for anything from a mouth watering Thanksgiving turkey as a main course to duck legs as a decadent side dish for any holiday table. The brine can be made in large batches and stored for later use for a month or more. When using for other poultry, simply adjust cooking times for the confit preparation according to the particular protein or cut of poultry each time. This dry-brine technique allows the cook to impart deep flavor to the protein by letting it chill 12-24 hours, soaking in all the salty, spicy goodness without compromising the opportunity for crispy skin (as with a wet brine). Then, through the confit cooking, the result is a fall-off-the-bone tender bird that when quickly broiled, ends up with delightful crunchy, crispy skin. It’s the best of all flavor and texture worlds (plus it’s basically fool-proof level easy).
Prep time:15 minutes
Wait time: 12-24 hours
Cooking time: 2 ½ hours
Serves 4
Ingredients
Dry Brine
This makes almost double what is needed for the chicken. Use again on turkey, cornish hens or even a pork roast. The flavors here lean toward rich, warm, savory, with even a little spice, but can be adjusted easily depending on your or your guests’ particular tastes or preferences.
2 Tbsp. whole black peppercorns
1 ½ Tbsp. Whole White Peppercorns
¼ cup plus 1½ tsp. Morton kosher salt
1 tsp. Crushed red pepper
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 ½ Tbsp. dark brown sugar
1 ½ Tbsp. smoked paprika
1 ½ Tbsp Chili Powder
1 tsp. Ground Cumin, Coriander, Cayenne to personal taste and ‘heat’ preferences (optional)
Confit
4 large, fresh, chicken legs (quarters) skin-on
~4 cups extra virgin olive oil
Preparation
In a spice mill, finely grind peppercorns and crushed red pepper.
Combine pepper powder with remaining dry brine ingredients until evenly incorporated. Pressing out any chunks of brown sugar with a fork.
Place chicken, skin side up on a small, foil lined baking sheet.
Coat well with dry brine, patting by hands to ensure it evenly applied and well adhered.
Chill, uncovered, in refrigerator for 12-24 hours so flavor can be absorbed and skin can dry out.
When ready to prepare & serve; preheat oven to 275 F, take chicken out of refrigerator and remove dry brine using paper towel. This also allows for any excess moisture to be removed and ensures crispy skin. It’s ok if some brine remains on skin, just avoid so much as to cause a gritty crust.
Place chicken quarters, again, skin side down, in a small shallow roasting pan (casserole or shallow dutch oven, anything oven safe works fine). When choosing pan size, ensure there is not too much space around chicken so as to avoid wasting excess oil.
Pour oil into pan, filling until legs are ⅔-¾ submerged.
Place in oven and roast for 2-2:30 hours depending on the size of chicken quarters (you can check doneness with a thermometer if you have any doubt of doneness after 2+ hours).
Carefully remove pan from oven, oil should be bubbling.
Place chicken quarters on a cooling rack over lined baking sheet. Use care as quarters will be delicate and prone to falling apart.
Turn oven to broil on high.
Place resting chicken quarters (cooling rack, baking tray and all) under broiler for 5-10 minutes until skin is golden, crispy, and beginning to brown (you may have to watch or check frequently to avoid burning).
Serve immediately hot from oven or allow to rest until room temp, meat will be tender and delicious either way.
In the pictures you’ll see I served mine with collard greens, however, this preparation is amazing standing alone or with really any starch or vegetable side.
