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Chicken Confit Big Mac
Chicken Confit Big Mac

Before you jump to Chicken Confit Big Mac recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

If home preparation of meals is preferred, the options for healthy choices grow. Seeing a local grocery store or supermarket emphasizes the amount of healthy choices that can be found. Fresh fruits and vegetables are more diverse than ever before due to developments in transport and preservation methods. All types of cuisine may be prepared quickly due to the choices of fresh goods rather than frozen foods. There are many choices among frozen foods also. The demand for healthy frozen dishes and other foods has increased alongside demands for greater variety in food that is frozen offerings. Any frozen food aisle at almost any supermarket will show as many healthy food options and poor choices. The choice is left up to the person. Time and access to healthy alternatives are no longer problems for someone who is trying to eat better and healthier foods. Restaurants that contain foods in year cultivated by local farmers provide very healthy and affordable options. Some of these kinds of restaurants will create their own recipes for healthy food choices. This provides the consumer with a totally new choice and encourages them to visit the restaurant again. At places like McDonald’s and Hardee’s, it’s possible to locate consumers who are worried about their carbohydrate consumption. It has prompted the restaurants to provide different options in their hamburger choices. Hamburgers can be ordered with no bun, for instance, and fruit and yogurt are contained on the menu along with fresh salads. Many restaurants offer salad options either as unwanted orders or as complete meals. Salads are especially attractive in the summer months because they’re lighter on the digestive system. It is possible for people to make healthy food choices even if they just have a short period to prepare their foods. The first point to see is that it is frequently that healthy choices don’t always signify a need for two-hour meals. Someone can select healthy foods that are fast and easy to prepare at home or to pick out of a takeout place. Cities frequently provide restaurant guides within their telephone books that show full-page menus suggesting what a particular restaurant or drive-thru offers. A number of these food vendors now include healthy alternatives for their customary fast-food choice.

We hope you got benefit from reading it, now let’s go back to chicken confit big mac recipe. To cook chicken confit big mac you need 22 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to cook Chicken Confit Big Mac:
  1. Prepare Chicken Confit:
  2. Prepare 2 Chicken Thighs Boneless with Skin on,
  3. Take 1 TSP Dried Thyme,
  4. Prepare 1 TSP Dried Rosemary,
  5. Use 1/2 TBSP Sea Salt,
  6. Take Pinch White Pepper,
  7. Take 3 Cloves Garlic,
  8. Take Bay Leaf Break Into 2
  9. Use Canola / Peanut / Vegetable Oil, For Confit
  10. You need White Wine Sauce:
  11. Prepare 2 TBSP Unsalted Butter,
  12. Use 4 Shallots Finely Minced,
  13. Take 500 ml White Wine Preferably Sauvignon Blanc,
  14. Get 300 ml Homemade Vegetable Stock,
  15. Provide Big Mac:
  16. Provide 2 Big Mac Style Burger Buns,
  17. Get 2 TBSP Parmigiano Reggiano Freshly Grated,
  18. You need 4 TBSP Gruyere Freshly Shredded,
  19. Take 2 TBSP Kewpie Mayo,
  20. Prepare 2 TBSP Tomato Ketchup,
  21. You need 1 TBSP English Mustard,
  22. Take Pinch Nori Flakes,
Instructions 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 halves. - - 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.
  4. Cover with cling film and marinade in fridge for at least 12 hours to 24 hours. - - 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.
  5. 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.
  6. 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 recipes. - - After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken confit oil.
  7. 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.
  8. Remove from heat and set aside to allow the chicken to rest. - - Repeat the steps for the remaining chicken.
  9. 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 shallots. - - Saute until translucent.
  10. Remember the garlic from the confit? Squeeze the garlic out from it's 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.
  11. Flambe the white wine with an igniter gun or a blow torch. - - Be very careful when doing this. - - Bring it up to a simmer and reduce to almost half. - - Add in vegetable stock.
  12. 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.
  13. 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.
  14. 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 layers. - - Brush each side with the confit oil.
  15. 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.
  16. 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.
  17. 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.

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