I need to make a large batch using the legs and thighs from three large turkeys...
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
When they are cooking? Or in the fridge before
when they are cooking. I know that Thomas Keller states that you can do two layers of duck legs... but they are massive pieces and I not sure. I don't have enough duck fat to do two or three batches at the same time I would probably have to do one batch then another ... that is just a long day.
It is desirable to have each piece completely surrounded by the fat.
You can use the same fat twice. Cook the first batch and then strain the fat and wait till it cools down then cook the second batch
thanks for the input I was just trying to slam it in one batch. But at least I don't require sleep next week. And I will be up all night smoking the bacon I'm also making... so I might as well confit!
Like overnight, but easier.
Amazing US Gas Station Foods
Go On, Spread Out
Meet "Shortcut Pie"
Your #1 Loves