Confit of Chicken
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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.
Allergens are stated in BOLD CAPITALS
Chicken Leg, Duck Fat, Lemon Juice,Garlic, Rock Salt, Rosemary, Black Pepper, Juniper, Bay leaf
Frequently bought together
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Dummy content
