Beef Tallow Chicken

beef tallow chicken

It’s actually my favorite recipe. The butter Confit Chicken is something that has a special place in my heart but to be fair about this style of cooking, it’s stupidly expensive. You need a dutch oven and a whole lot of butter to fill that dutch oven up to the edge and submerge the chicken. No, I came up with something better.
This technique is more affordable than doing this with butter and it even tastes way better. Beef Tallow Chicken is an absolute dutchoven must try!

Prep Time 15 mins
Cook Time 1 hr
Course Chicken, Classic BBQ, Main Course
Cuisine Barbecue, Classics, dutch oven
Servings 2
Calories 1048 kcal

Ingredients
 

  • 1400 grams whole chicken
  • 1 tbsp fleur de sel sea salt
  • ½ tbsp ground black pepper
  • 10 whole bulbs of garlic
  • 2500 grams beef tallow
  • 45 grams fresh thyme
  • 60 grams fresh parsley

Gravy

  • 100 ml beef tallow from the dutch oven
  • 6 tbsp flour
  • 500 ml chicken stock

Instructions
 

  • Season your chicken on the outside and on the inside with some salt and pepper.
  • Cut 10 bulbs of garlic in half and layer them on the bottom of your dutch oven.
  • Unwrap the beeftallow, slice it into chunks and fill your pan.
  • Let it melt and add more if you need more to suberge your chicken. For me that's around 3/4 of the dutch oven's capacity.
  • Put the Dutch oven off the fire.
  • Add your parsley and thyme to the dutch oven and let it fry while the oven is slowly coming down in temperature.
  • Add the chicken and some more beef tallow on top and put the dutch oven back on the fire on a low heat source. I'm doing that by turning the outside burners off.
  • Stick in a wireless thermometer in the beef tallow or keep an eye on it yourself and aim for a 120C/250F temperature for around an hour.

Gravy

  • Warm up a pan and add 100 ml of that melten confit beeftallow out of your dutch oven.
  • Add 4 tbsp of flour
  • Let the flour turn brown and add 500ml of chicken broth
  • Mix it into a thick gravy and you're done.
  • After around an hour your chicken should be done and you can take it out carefully and slice into the chicken and pour the gravy on top!

Video

Nutrition

Calories: 1048kcalCarbohydrates: 40gProtein: 89gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 12gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 260mgSodium: 8997mgPotassium: 2012mgFiber: 5gSugar: 4gVitamin A: 4084IUVitamin C: 86mgCalcium: 295mgIron: 13mg
Keyword beef tallow, Butter, Chicken, confit
Tried this recipe?Let us know how it was!

LATEST POSTS

MOST POPULAIR

Picanha steaks sprayed with msg
Mc Donalds Big Mac sauce
apple bbq sauce
PitmasterX’s Sweet Apple BBQ Sauce
Smoked and deep-fried garlic shrimp recipe
Greek gyros from the rotisserie
Can you make bacon of pork neck?
Homemade whiskey bacon recipe
Chicken Shawarma
Chicken Shawarma recipe
Naked ribs from the smoker
Brisket for the whole family
Brisket for the whole family