Clean chickens leaving the thighs together. Use bones for stocks and sauces. Chop off all the knuckles as you do with confit. Main difference between these two recipes is that the chicken we are not trying to cure. This is just an option to our surplus of chicken thighs in house.
Place thighs in heavy bottom pot or hotel pan and cover with melted duck fat. 1 whole entire head garlic and half a handful of black peppercorns. Add one bunch of thyme. Bring to a very light simmer
and cover with foil tight. Place in oven and cook 6 hours. Test by pulling on thigh bone. If it comes loose than the confit is finished.
You can also cook these thighs on top of the stove slowly at simmer on plancha or there similar.
When finished let cool in the fat completly.
To finish remove legs from fat and place in a hot oiled sautee pan skin side down. Cool until skin is crispy, drain off fat and place in hot oven skin side down until heated throughout.
Remove from oven place and clean side towel or paper towel to drain off any excessive fat and oil. Keep warm until needed.
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