Chicken Confit, Chicken

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Chicken Confit, ChickenChicken Legs, Rendered Duck Fat, Salt, Garlic, Spices.Instructions: For best results, heat a nonstick pan on medium-low. Add 2T cooking oil and heat chicken legs until golden brown and crispy, about 5 minutes per side. Or place legs on a sheet pan in a 400┬░F oven until skin is golden brown and product is heated through, about 15 minutes. D'Artagnan Fully Cooked Chicken Confit. Est. 1985. Protectors of excellence.; New! Inspected for wholesomeness by U. S. Department of Agriculture P-8757. Revered by 4 star restaurant chefs. Ready to serve. No antibiotics or hormones ever*. Confit is a specialty of Southwest France. We follow the traditional recipe by marinating chicken legs overnight with garlic and spices then slowly braising them until succulent and tender. Net Wt 10 oz (283 g) .

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