Recipe adapted from Kevin Adey, Faro, Brooklyn, NY
For the Chicken Confit
- One 3-pound chicken, quartered
- 2 tablespoons kosher salt
- ½ tablespoon thyme leaves
- 1 teaspoon freshly ground black pepper
- 4 cups duck fat, melted
For the Bucatini
- Kosher salt, to taste
- 1 pound dried bucatini
- ¼ 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
- 1½ cups chicken stock
- 1½ cups grated Pecorino Romano cheese, plus more for garnish
- ¼ cup basil leaves, thinly sliced
- Make the chicken confit: On a parchment-lined baking sheet, toss the chicken with the salt, thyme and pepper to coat. Refrigerate, uncovered, overnight to cure.
- The next day, preheat the oven to 300°. Rinse the chicken and dry well with paper towels. Then place it in a 4-quart Dutch oven. Cover the chicken with the duck fat and place the lid on the pot. Cook in the oven until extremely tender, 2½ hours.
- Remove the chicken from the fat, reserving the fat for another use, and shred the meat, discarding the skin and bones.
- Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, 8 to 10 minutes. Drain the pasta, reserving ¼ cup of pasta water.
- In a large skillet, combine the oil, garlic and shallots over medium heat. Cook until the garlic and shallots begin to sizzle and soften, 4 to 5 minutes. Add the red pepper flakes and cook until fragrant, 1 to 2 minutes.
- Add the wine and simmer until reduced by half, 4 to 5 minutes. Add the chicken stock, cheese, basil, cooked pasta, reserved pasta water and reserved chicken confit. Simmer until the pasta is tender and the sauce has slightly thickened, 1 to 2 minutes more.
- Divide the pasta between plates and garnish with a drizzle of olive oil and more grated cheese, then serve.
Source: Tasting Tables