Confit-Style Grilled Chicken Cooking with a Rice Cooker on Low Heat
Since confit is made through slow-cooking, the meat is stays moist and tender It also helps the chicken keep for longer. This is easy to make in a rice cooker since you can maintain a steady temperature of 70℃.
Carrots, onions, broccoli, green beans, kabocha squash, or your choice of vegetables
[Preparing the chicken] Chop the chicken in half, then poke several holes into the skin with the tip of a knife. Coat the chicken in the ☆ ingredients, put it in a resealable plastic bag, then let it sit overnight in the refrigerator.
Marinating the chicken in oil: Lightly wipe the surface of the chicken with a paper towel, return it to the resealable plastic bag. Pour in the oil, press out the air, then seal the bag.
Heat water to a point just before boiling, fill it to the 3 rice cooker cup line, and without closing the lid, let it sit for 10 minutes until the temperature drops to 70℃.
Place the plastic bag from Step 2 in the rice cooker, close the lid, then switch the cooker on warming mode, and let it sit for 2 hours.
Remove the bag from the rice cooker, then when it cools to the touch, store it in the refrigerator. Let it sit for 1/2 a day. It can keep for up to a week in this state.
To grill: Remove the chicken from the refrigerator 30 minutes to 1 hour before cooking and bring to room temperature. Since it is already cooked confit style, you need only cook until the chicken is heated through.
In a frying pan heated over medium heat, sauté the chicken skin-side down, fill the rest of the frying pan with your favorite vegetables. If you feel like there isn't enough oil, add more from the confit.
Parboil the carrots, broccoli, and other fibrous vegetables before adding them. If using a griddle or casserole pot, you can serve this up piping hot at the table.
If you don't have any fresh herbs, substitute with Krazy Salt or mixed dried herbs.
Story Behind this Recipe
Confit dishes require slow-cooking over a long period of time in oil at a low temperature. This makes the meat tender and makes it easier to preserve. But it can be difficult to maintain the low temperature of the oil. This recipe uses the warming function of a rice cooker to maintain a low temperature for a long period.
Confit will last in the refrigerator for up to a week, so just take it out when you're ready to eat it, sauté, and enjoy the crispy skin It's a great dish to serve up when you have guests or want to prepare an easy dinner! Use this recipe to marinate your meat and preserve it as confit--don't store it in your fridge as is.