Bucatini With Chicken Confit Recipe

Ingredients For Bucatini With Chicken Confit Recipe

• For the chicken confit
• 3 pound One chicken, quartered
• 2 tablespoon Kosher salt
• 0.5 tablespoon Thyme leaves
• 1 teaspoon Freshly ground black pepper
• 4 cup Duck fat, melted
• For the bucatini
• As required Kosher salt, to taste
• 1 pound Dried bucatini
• 0.25 cup Olive oil, plus more for garnish
• 8 Garlic cloves, thinly sliced
• 2 Medium shallots, thinly sliced
• 1 teaspoon Red pepper flakes
• 1 cup White wine
• 5.5 cup Chicken stock
• 5.5 cup Grated pecorino romano cheese, plus more for garnish
• 0.25 cup Basil leaves, thinly sliced