Are you ready to eat calf brains and pig snouts? A recent article from Bloomberg says you are! Read on and take the challenge.
That’s right, our new product – chicken leg confit – has been recognized by Florence Fabricant in The New York Times as an astonishingly versatile option for weeknight cooking. Anywhere you want to use chicken, try chicken leg confit! We couldn’t agree more. Here are a few of our ideas for cooking with chicken confit.