Recipe Poultry confit (goose, duck, hen, ...)
Preparation time:
2h45 + macerazione: 1 notte
Heat treatment time:
2 ore
Shelf life:
Conserver au frais (<6°C)
Ingredients
Number of persons: Da 4 a 8 persone
Preparation
- Cut the poultry into the neighborhood by removing the carcass and remove all the apparent fatty masses.
- Rub salt on all sides each piece and put the whole in a dish. Salt, recover with the twin -shaped thyme shared and the crumbled bay leaf, cover with a stretch film and let macerate overnight.
- In a casserole dish containing 1 cm to 1.5 cm of water, put the fat pieces (that of poultry and/or pork failure) and melt on very low heat.
- When the fat is melted, take the poultry districts, wipe them thoroughly to remove the salt that has remained adherent, put them in the fat which must cover them entirely and cook them.
- Take the pieces of the casserole after 90 minutes and put them in the terrines Le Parfait Familia Wiss, cook the fat for a few moments to cook the juice rendered by the meat and allow the water to evaporate. Let cool, then signing it cover the pieces up to two cm from the edge.
- Close and proceed immediately to heat treatment for 2 hours at 100 ° C.
3 comments
Bonjour j’ai fait la recette et on trouvé que c’était trop salé pouvez-vous s’il vous plais me donner un conseil cordialement
Quel age doit avoir la poule pour faire du confit? Il me semble que si elle est trop jeune, cela sera de la compote ! En espérant une réponse,bien cordialement.J.
Bonjour peut on mettre de la gelatine dans les bocaux merci cordialement