CONFIT CHICKEN AND POTATOES

1. Pat chicken dry with absorbent paper and place in a tray. Scatter over garlic slices, thyme, and sea salt, cover, and refrigerate for 6 hours or overnight. Rinse salt from chicken under cold running water and pat dry.
2. Preheat oven on sous vide setting 80°C. Place each chicken half and half the potatoes into separate vacuum packaging bags, add half the duck fat to each, and vacuum seal. Place into a perforated steam tray and into the oven, cook for 3 hours. Remove and refrigerate until required. Cooking in two separate bags allows better portioning to cook for only 2 people if required. Chicken will keep refrigerated and sealed in bags for 2 weeks.
3. When ready to eat, preheat oven on 200°C true fan. Open bag and put chicken and potatoes, skin side up into an oven tray, place into oven, and cook until golden brown, about 30 minutes. Serve chicken and potatoes with a crisp green salad.

Recipe created by Rodney Dunn from The Agrarian Kitchen