Italian confit chicken
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- Pepper Pig
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- Location: North West London
Italian confit chicken
Does anyone else follow Rachel Roddy in The Guardian? She writes very well (from Rome). This is today’s offering and looks jolly good but then I’ve never made confit.
https://www.theguardian.com/food/2019/s ... sott-ollio
https://www.theguardian.com/food/2019/s ... sott-ollio
- Stokey Sue
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Re: Italian confit chicken
Looks good
Rachel Roddy came and spoke at LitFest last year, she also brought us the Italian version of green beans in tomato sauce to try, very nice. She came across well herself
Rachel Roddy came and spoke at LitFest last year, she also brought us the Italian version of green beans in tomato sauce to try, very nice. She came across well herself
Re: Italian confit chicken
I imagine a meat/oil thermometer is essential. I've just bought another as I melted the last one by leaning it on the pan edge. I ordered a metal clip-on one but it came without the clip (so useless) plus I heard that the mechanical ones can take a long time to get to up to the reading, so I'm now the proud owner of another digital plastic one. It's a good job they're not dear.
No doubt the chicken will be good. I'm wondering if the oil could be re-used as 800ml is about £10's worth.
No doubt the chicken will be good. I'm wondering if the oil could be re-used as 800ml is about £10's worth.
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Italian confit chicken
I don't think you'd need a meat thermometer, anything cooked that long at an oven temperature above 100C should be fine
I find my meat thermometer a bit of a pain, as it tends to come unanchored, though it is very good for cooking big joints just so and of course any large Christmas poultry, I have a CDN one of the kind in which you stick the probe into the meat and a wire runs out to a digital display outside. I can't read the kind of round dial you put into the oven, I need digital and an alarm is handy too.. Had I tmany years, and it still seems to work fine. It's supposed to cling to the oven with a magnet, but magnets don't stick well to mine
Bu in practice I mainly use my Thermopen instant reading thermometer, I love my Thermopen
I find my meat thermometer a bit of a pain, as it tends to come unanchored, though it is very good for cooking big joints just so and of course any large Christmas poultry, I have a CDN one of the kind in which you stick the probe into the meat and a wire runs out to a digital display outside. I can't read the kind of round dial you put into the oven, I need digital and an alarm is handy too.. Had I tmany years, and it still seems to work fine. It's supposed to cling to the oven with a magnet, but magnets don't stick well to mine
Bu in practice I mainly use my Thermopen instant reading thermometer, I love my Thermopen
- karadekoolaid
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- Joined: Fri Apr 27, 2012 1:40 pm
Re: Italian confit chicken
Looks like a thoroughly tasty recipe! Interesting the use of ginger, I thought.
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Italian confit chicken
karadekoolaid wrote:Looks like a thoroughly tasty recipe! Interesting the use of ginger, I thought.
I thought that
And you wouldn't need to use EVOO - RR says you can blend in some neutral oil, Sainsbury's cheapest own brand olive oil is £3 per litre, and the blended oils sold in shops catering to Cypriots are cheaper,
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