Buffalo Chicken Thigh Confit First Stage


The day is nearing, and I’m finding myself growing excited at the prospect. And that also means it’s time to get real with this food I’m making. Friday morning, I set up a dry brine for the thighs. Essentially, I took the thighs out from their packaging, set them on cookie sheets and salted all sides. Just salt.


And that’s it. I’ve got a beer fridge that often doesn’t actually have beer in it. It’s usually actually empty. It also happens to be just wide enough to fit a cookie sheet on it’s shelves. Which makes it the perfect place for me to set up my dry brine. I did this on a Friday morning, and let the thighs rest, uncovered until Saturday morning, confit day.



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