The smell of my house right now is indescribable. It smells like roasted garlic, but ten times better (if you can imagine that). You have to make this, if not for the taste, the smell. If I could just find a way to bottle it up….
What is garlic confit? Well, in essence, you are roasting garlic (but you are actually simmering it as opposed to roasting it in the oven) in either a rendered fat or oil. I used rendered chicken fat, which is very easy to make, and it makes the garlic taste so much better! Basically what we are doing here is simmering garlic in rendered chicken fat until it develops the flavor and texture of roasted garlic – it is like roasted garlic on steroids…… in a good way.
In my previous post, I explained how to render chicken fat:
Take the rendered chicken fat – put it in a small saucepan – add raw, whole garlic cloves – simmer for an extended period of time to “roast” the garlic (about 45 min to an hour) or until the cloves are nicely browned and they have a soft, spreadable consistency. Add a little salt to taste.
In the alternative, you can simply use olive oil, in which case you will have the added bonus of making garlic infused olive oil in the process.
Yet another bonus (how could there be more) is that this is a great and easy food gift (with olive oil – probably not so much with the rendered fat). Simmer the garlic in olive oil, once it is done, place both the garlic and olive oil in a cute sanitized jar and VOILA you have yourself a pretty impressive gift!
Or, you can just make garlic confit for your next dinner party and wow all of your guests with its decadence and simplicity. You really can’t go wrong here.
Okay – this recipe is pretty simple, especially once you render your chicken fat, and man did it turn out beautiful – so I went a little crazy with the pictures….. sorry I’m not sorry.
- ½ cup rendered chicken fat (can also substitute olive oil, canola oil, or other fat-based oils)
- Approx. 1 cup garlic cloves
- Kosher salt
- Melba Toast or French Baguette for serving
- Butter for serving
- Place rendered chicken fat into small saucepan.
- Add whole garlic cloves.
- Let simmer, covered, approx. 1 hour or until garlic becomes browned.
- Add salt to taste or sprinkle a little on top of each individual serving.
- Serve alone on Melba toast or baguette.
- Alternatively, mix with butter or serve on top of butter on Melba toast or baguette.