NEVER Fry Your Chicken Thighs Again — Try This Old French Trick

I cooked chicken thighs the same way for sixty years, and my neighbors never could figure out how. No frying. No dry oven. Just an old French way of cooking them slowly in fat until the meat falls off the bone — and then one last trick for skin that actually crackles. In this video I'll show you, step by step, the way my grandmother made chicken thighs on our farm in France: why you should never fry them, the overnight step almost everyone skips, and how to get crisp skin and tender meat every single time. A quick word on safety, because I care about you: always cook chicken to at least 165°F (74°C) checked with a thermometer in the thickest part, keep your oven no lower than 325°F, and store any leftovers in the refrigerator (40°F or below) and eat them within 3 to 4 days. #frenchcooking #oldfashionedcooking #chickenrecipe #confit