27-Hour Chicken Legs

• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 6 skinless chicken leg quarters
• 4 cups unsalted chicken stock
• 1/4 cup sliced shallots, (about 1 shallot)
• 2 teaspoons minced fresh thyme
• 3 garlic cloves, sliced
• 1-inch strips lemon zest cut from 1 lemon

1. Combine the sugar and salt.
2. Place the chicken legs in a roasting pan, sprinkle with salt and sugar mixture, and cure, covered, overnight in the refrigerator.
3. Preheat the oven to 300u0b0.
4. In a Dutch oven, combine the stock, the shallots, the thyme, the garlic, and the lemon zest.
5. Layer in the cured chicken legs.
6. Cover the Dutch oven and place it in the oven.
7. Cook for 3 hours, until the chicken legs are very tender.
8. If storing, pull the meat from the bones, return the meat to the "confit" liquid in the Dutch oven, and toss to combine. Otherwise, serve and enjoy hot.

sugar, kosher salt, chicken, shallots, thyme, garlic, lemon

Taken from www.myrecipes.com/recipe/27-hour-chicken-legs (may not work)