Confit of Chicken

British Chicken

Parson's Nose Confit of Chicken is prepared using a classic confit method. Marinated and slow cooked in duck fat, garlic, fresh rosemary, lemon and salt for 8 hours.

Each pack has 2 confit legs in, with a minimum weight of 500g, so it is easily enough to serve 2.

To cook. Preheat the oven to 180C and cook on a baking tray for 20 minutes. Put all the contents of the pack in the tray.

To serve. Try a potato hash (pan fried potato, bacon and kale) and then for additional luxury, pop a lightly poached egg on top.

Frequently bought together

Ultimate Duck Confit Meal

Chicken Escalope Kit

Confit of Chicken Kit

Turkey Leg Confit

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