Rinse and pat dry the thighs. Rub all over with salt, covering liberally. Let sit in a nonreactive dish, covered, overnight.

12 hours later, wipe off the salt, rinse gently, pat dry.

Place the thighs with the aromatics in a deep pot either on the stove or in the oven; add fat to cover. On the stovetop, bring to a very gentle simmer over a low-medium flame and cook like this for 6 hours. Or, if putting in the oven, set at 225° and cook for 6–8 hours. Confit may also be made in a slow cooker—cook on low for 3 hours then on high for another 3 hours.

Let the thighs cool down in their fat. Store covered in their fat, in the fridge. They will keep well as long as the fat covers all the meat.

There are many ways to enjoy confit thighs: Pull apart the meat and toss into a salad, or into chicken noodle soup. Take some of the fat they are stored in, bring to a high heat and fry the thighs, skin side down, till crispy.

Adam serves the thigh with a squash purée and brined, roasted chicken breast, topped with a tart and fruity gastrique (recipe follows). By the way, confit is traditionally a very salty dish. The tart acidity of the gastrique balances the salty flavor beautifully.