After seeing Jamie Oliver cook ‘black on black’ chicken, I was very intrigued to give cooking black chicken a whirl. I sourced black chicken at La Pera in Brooklyn, a live poultry wonderland where you get to hand pick the live birds. The owner, Carlo, was very suprised that a bright red lipstick wearing, leopard print clad young lady a) knew what a silkie bantom was b) knew how to cook it and c) wanted to butcher it herself at home.
Black chickens are generally older and tougher so need to be cooked for an extended period of time, so I decided to put my French Culinary training into practice and try black chicken confit.
I bought the chickens whole, quartered them and used the bones to make a chicken stock. The stock is quite robust in flavour and would be a great base for a ramen or risotto or rich vegetable soup.
Black Chicken Confit with Tangerine Marmalade
legs and breasts of 2 black chickens
2 pounds duck fat
3 star anise
1 teaspoon ground cloves
salt and pepper
Place the legs and breasts in a baking tray lined with cling film. Season with ground cloves, salt, pepper cardamon and bay leaf. Cover with cling film, and weigh down with another baking tray for at least 3 hours (or overnight).
Heat oven to 300, remove chicken from the fridge, place in a baking tray lined with duck fat. Cover meat with remaining duck fat (ensure all meat is covered to ensure even cooking). Cover with foil and cook for 2-3 hours or until meat falls off the bones.
Remove from fat and gently pull meat off the bones and shred.
6 tangerines (manderines or tangelos will work too)
1 cup water
1 cup sugar
Seperate, seed and clean white pith off individual segments. Slice evenly into halves or thirds depending on segment size.
In a saucepan add the sugar and water and cook over medium heat until the sugar has dissolved. Remove from heat and pour over tangerine segments. Store in an airtight container in the fridge until ready to use.
To serve, lightly toast a slice of your favourite bread (I used brioche) top with shredded chicken and a spoonful of marmalade.