4

Loft 610's Tre Wilcox's Got Legs
And Knows How to Use Them

^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

In part three of our look at Loft 610's executive chef Tre Wilcox, the chef shares his recipe for the Triple C -- Crispy Confit Chicken. He says it's the duck fat and the time the chicken spends in it that makes it so special. Not to mention that duck is the usual suspect when it comes to confit. This recipe is about patience more than ability. So beginner chefs, start your engines. (For our previous interview with Wilcox, click here and here.

Crispy Confit Chicken Legs Ingredients: 6 chicken legs 1 oz rosemary 1 oz thyme 2 qts duck fat peanut oil salt and pepper

1. Cut the knuckles of each chicken leg off and place legs into large mixing bowl.

2. Toss chicken with rosemary and thyme.

3. Season chicken heavily with salt and pepper.

4. Place chicken in one layer on sheet pan lined with parchment paper.

5. Top chicken with another piece of parchment paper, then another sheet pan.

6. Place at least 5 pounds of weight on top of sheet pan and set into refrigerator overnight.

7. The next day, sear chicken on each side.

8. Place chicken into deep baking pan and cover with warm duck fat or olive oil, make sure chicken legs are covered.

9. Cover baking pan with foil and place into 275 degree, preheated oven for 2.5-3 hrs.

10. Remove from fat, chill, and strain duck fat. Reserve fat for future use.

11. When ready to serve, preheat fryer filled with peanut oil or canola oil to 350 degrees.

12. Fry chicken till golden brown, 2 - 3 minutes. Season lightly with salt and pepper when it comes out of the fryer.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.