焼き物（鶏もも肉のコンフィ）｜だれウマ【料理研究家】さんのレシピ書き起こし

Cut the garlic in half with the skin on and crush with the back of a knife.
Make an incision on the side of the chicken thigh, sprinkle with salt and rub it all over.
Wipe the kombu with cooking sake to moisten the surface.
Place the chicken thighs on the tray and place the kombu seaweed on the side of the meat.
Put the garlic and a little rosemary on top, cover with plastic wrap and let it rest in the refrigerator for at least 1 hour.

Transfer all 1 to a storage bag and add olive oil.
Squeeze the air out of the storage bag, close the mouth, and let the olive oil blend in.
Put water (for heat retention) in a pot and boil the water over medium to high heat.
When it boils, turn off the heat, immediately add water (inserted water) and mix a little to make hot water at 80°C.
Transfer the hot water to a rice cooker, put the chicken thighs in the storage bag and keep warm for at least 3 hours.

Put the oil and garlic in the storage bag from step 2 into a frying pan.
Place the chicken thigh skin side down and cover with aluminum foil.
Place a weight on top of the aluminum foil and bake over medium heat until the skin is browned.

お皿に3の鶏もも肉、にんにく、ローズマリーを盛り付け、フライパンに残った油を回しかけて完成。