Chicken Confit Big Mac. . I will guide you to make Chicken Confit Big Mac for my friends.
Chicken Confit Big Mac
You can simply cook Chicken Confit Big Mac by following 22 ingredients and just 17 steps. Here is how you can simply prepate it.
Ingredients of Chicken Confit Big Mac
| 1 | Prepare of Chicken Confit:. |
| 2 | Approximately 2 of Chicken Thighs Boneless with Skin on,. |
| 3 | Take 1 TSP of Dried Thyme,. |
| 4 | Prepare 1 TSP of Dried Rosemary,. |
| 5 | Take 1/2 TBSP of Sea Salt,. |
| 6 | It’s Pinch of White Pepper,. |
| 7 | It’s 3 Cloves of Garlic,. |
| 8 | Approximately of Bay Leaf Break Into 2. |
| 9 | About of Canola / Peanut / Vegetable Oil, For Confit. |
| 10 | It’s of White Sauce:. |
| 11 | You need 2 TBSP of Unsalted Butter,. |
| 12 | Take 4 of Shallots Finely Minced,. |
| 13 | You need 500 ml of White Preferably Sauvignon Blanc,. |
| 14 | You need 300 ml of Homemade Vegetable Stock,. |
| 15 | You need of Big Mac:. |
| 16 | You need 2 of Big Mac Style Burger Buns,. |
| 17 | You need 2 TBSP of Parmigiano Reggiano Freshly Grated,. |
| 18 | About 4 TBSP of Gruyere Freshly Shredded,. |
| 19 | About 2 TBSP of Kewpie Mayo,. |
| 20 | Take 2 TBSP of Tomato Ketchup,. |
| 21 | You need 1 TBSP of English Mustard,. |
| 22 | You need Pinch of Nori Flakes,. |
Chicken Confit Big Mac cooking guidances
| Step 1 | Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for the vegetable stock recipe.. |
| Step 2 | Pls visit: https://www.fatdough.sg/single-post/2019/08/26/Burger-Buns for the burger buns recipe.. |
| Step 3 | Prepare chicken confit. Slice each chicken thigh into halves. Rub and coat the chicken thighs well with dried thyme, rosemary, salt and pepper. Transfer the chicken onto a shallow bowl. Add in garlic and bay leaf.. |
| Step 4 | Cover with cling film and marinade in fridge for at least 12 hours to 24 hours. After marinating, preheat oven to 120 degrees celsius or 250 fahrenheit. Rinse the chicken thoroughly under running water to remove most of the salt. *Discard the rest of the marinade except for the garlic.*. |
| Step 5 | Transfer the chicken into a casserole. Add in the garlic and just enuff oil to submerge the chicken. Cover the casserole tightly with aluminium foil. Wack into the oven and bake for at least 2 to 2 1/2 hours or until the chicken is tender and almost fall apart.. |
| Step 6 | Remove from heat and set aside to cool completely. *This can keep in fridge for up to a month.* *Do not discard the garlic nor the oil as they are needed for the remaining recipes.* After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken confit oil.. |
| Step 7 | Gently place in the chicken skin side down. *Careful as the oil may splatter.* Sear until golden brown. Flip, tilt the skillet and baste the chicken with the liquid.. |
| Step 8 | Remove from heat and set aside to allow the chicken to rest. Repeat the steps for the remaining chicken.. |
| Step 9 | Prepare the white sauce. In the same skillet over medium heat, add in the butter and another 2 TBSP of chicken confit oil. As soon as the butter start to melt, add in shallots. Saute until translucent.. |
| Step 10 | Remember the garlic from the confit? Squeeze the garlic out from it's skin and add into the skillet. Using the back of a spatula, press to form a paste. Saute until aromatic. Add in white and deglaze the skillet.. |
| Step 11 | Flambe the white with an igniter gun or a blow torch. *Be very careful when doing this.* Bring it up to a simmer and reduce to almost half. Add in vegetable stock.. |
| Step 12 | Bring it up to a simmer and reduce to almost half. Final taste and adjust for seasonings with salt and pepper. As soon as it coats the back of a spoon, it is done. Remove from heat and set aside.. |
| Step 13 | Assemble the big mac. Preheat oven to broil. Transfer the chicken on a baking tray lined with parchment paper, skin side down. Add the cheeses onto the chicken.. |
| Step 14 | Wack into the oven and broil until the cheeses have melted. *If there is any juices or liquid, add it into the white sauce.* Slice the burger buns into 3 tier layers. Brush each side with the confit oil.. |
| Step 15 | Toast in a skillet until lightly browned. In a bowl, add mayo, ketchup and mustard. Mix until well combined. Spread the mayo sauce onto the bottom tier.. |
| Step 16 | Top it with the chicken confit. Spread the mayo sauce onto the 2nd tier. Place the 2nd tier layer on top of the chicken. Place another slice of chicken confit onto the 2nd tier.. |
| Step 17 | Ladle the white sauce over the burger. Sprinkle some nori flakes over the top. Lastly spread the mayo mixture onto the top tier. Finish the burger with the top tier. Slice and serve immediately.. |