2cupschicken fat, lard, or flavorless cooking oil in a pinch
Small handful of fresh thymebruised with the back of a knife
a sprig of rosemarybruised
1fresh bay leaf
5clovesof garliclightly crushed
Instructions
Combine the chicken and all other ingredients except the lard or oil, mix well, and refrigerate over night.
The next day, preheat the oven to 250, transfer the hearts and herbs to a separate oven-proof dish like a small casserole, cover with the lard or oil, cover with foil and bake for 1.5 hours, or until very tender.
Allow the hearts to cool in the fat, then refrigerate until needed. The hearts can be cooked a few days in advance and held in their fat.
Notes
How to use chicken heart confit
You can add confit to just about anything. Here's a few examples.
Add chopped heart confit to soups, especially bean-based soups.
Add them to a traditional cassoulet.
Sliced and warmed up they're excellent on top of a salad.
Fried them up with vegetables for a simple chicken confit hash.