Corn Fed Chicken Leg Confit with Celery and Scandinavian Hummus

Bird-confit is one of the most tasty and tender types of food that exists. But not everyone has got the time to make confit from scratch, and neither do they want to clean up afterwards. 

Luckily, there are ways to do this that aren’t too difficult and/or time-consuming. In this recipe, we have chosen one of those quick and easy ways. We are making confit of corn fed chicken legs in an oven tray while serving the dish with crispy celery and a homemade “Scandinavian” hummus. 

A simple and efficient way to make confit of chicken that might also inspire you and your kitchen. 

Ingredients (10 people)::

  • 10 cornfed chicken legs (Varenr. 1003651)
  • 1 litre of Rapeseed oil
  • ½ bunch of Thyme
  • ½ bunch of Rosemary
  • 1 whole Garlic
  • 10 pcs. of peppercorn
  • 3 pcs of bay leaves
  • 1 celeriac
  • Oil for frying
  • 300 g. of yellow split peas
  • 2 cloves of garlic
  • 2 dl. Olive oil
  • 2 little gem lettuce
  • 1/2 dl. Cold pressed rapeseed oil
  • 1/2 dl. Apple cider vinegar
  • Herbs (to decorate)


  1. Line an oven tray with baking parchment and place the legs inside with the skin side facing downwards. Pour rapeseed oil into the oven tray until it covers about 1 cm.
  2. Add rosemary, thyme, bay leaves, garlic and peppercorns. Roast in a pre-heated oven at 130˚C for 1 hour or until tender. 
  3. Grate the celeriac coarsely and deep-fry until crispy. 
  4. To make the hummus, bring the split peas in water to a boil. When they are tender, sift them and blend (using a blender) with water, oil and 2 cloves of garlic. You can even add some herbs to add more flavour. Season with salt and pepper.
  5. Rinse the little gem salad and make a vinaigrette of rapeseed oil and apple cider vinegar. Season with salt and pepper. 
  6. When the chicken is done, drain the oil and flip over the legs so that the skin side is facing upwards. Heat the oven to a 220˚C and sprinkle the legs with salt. Roast the chicken legs for 10-15 minutes until the skin is crispy. 
  7. Serve immediately with hummus and salad 

Tip! Re-use the oil from the chicken for roasting or frying. You could also make a chicken mayonnaise instead of the hummus.

Put corn fed chicken legs confit on your menu 

This is our suggestion to a simple and great way in which you are able to make chicken confit in your kitchen. If you would like to give this recipe a go, then we would thoroughly recommend using our raw corn fed chicken legs from Chefs Club. They will give your dish an incredible, unique touch.

Order the product through your local retailer or have one of our consultants do it for you!