Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Chicken Confit Big Mac. It is one of my favorites recipe This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients needed to make Chicken Confit Big Mac:

1. You need of Chicken Confit
2. Prepare 2 of Chicken Thighs Boneless with Skin on,
3. Prepare 1 TSP of Dried Thyme,
4. Prepare 1 TSP of Dried Rosemary,
5. It’s 1/2 TBSP of Sea Salt,
6. It’s Pinch of White Pepper,
7. You need 3 Cloves of Garlic,
8. You need of Bay Leaf Break Into 2
9. It’s of Canola / Peanut / Vegetable Oil, For Confit
10. Prepare of White Wine Sauce
11. It’s 2 TBSP of Unsalted Butter,
12. You need 4 of Shallots Finely Minced,
13. It’s 500 ml of White Wine 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. Prepare 4 TBSP of Gruyere Freshly Shredded,
19. It’s 2 TBSP of Kewpie Mayo,
20. It’s 2 TBSP of Tomato Ketchup,
21. It’s 1 TBSP of English Mustard,
22. Prepare Pinch of Nori Flakes,

Step to make Chicken Confit Big Mac:

1. Pls visit https//www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for the vegetable stock recipe.
2. Pls visit https//www.fatdough.sg/single-post/2019/08/26/Burger-Buns for the burger buns recipe.
3. Prepare chicken confit.

Slice each chicken thigh into halve

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.

1. Cover with cling film and marinade in fridge for at least 12 hours to 24 hour

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.

1. 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.

1. 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 recipe

After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken confit oil.

1. 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.

1. Remove from heat and set aside to allow the chicken to re

Repeat the steps for the remaining chicken.

1. Prepare the white wine 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 shallot

Saute until translucent.

1. Remember the garlic from the confit? Squeeze the garlic out from its skin and add into the skillet.

Using the back of a spatula, press to form a paste.

Saute until aromatic.

Add in white wine and deglaze the skillet.

1. Flambe the white wine with an igniter gun or a blow torch.

Be very careful when doing thi

Bring it up to a simmer and reduce to almost half.

Add in vegetable stock.

1. 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.

1. 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.

1. Wack into the oven and broil until the cheeses have melted.

If there is any juices or liquid, add it into the white wine sauce.

Slice the burger buns into 3 tier layer

Brush each side with the confit oil.

1. 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.

1. 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.

1. Ladle the white wine 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.

So that’s going to wrap it up with this exceptional food Chicken Confit Big Mac. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!