I confit garlic in chicken fat all the time. It is my secret for creamy and flavorful mashed potatoes, soup bases and vinaigrettes.
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- 2-3 bulbs garlic, separate the unpeeled cloves from the bulb
- Several thyme sprigs
- 1 rosemary sprig
- 1 cup melted poultry fat
1. Put all of the ingredients in a narrow pan so that the garlic can be covered by the fat.
2. Cook over very low heat for 30 minutes or until the garlic is soft.
3. Save the fat and use it for sautéing. Store the garlic in the refrigerator and squeeze cloves from their skin before using.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW