What's My Favorite Dish?

The Bacon Fat Confit Quarter Chicken.

By Josh Kline

I commonly get asked by folks, “Hey Josh, what is your number one favorite dish in the world that you have ever created?” 

My answer is swift and decisive: the Bacon Fat Confit Quarter Chicken. This dish will always be my favorite - exquisitely rich chicken, perfectly complemented by the tangy-sweet harmony of the fried bread salad. 

The journey starts with whole chickens sourced from our friends at Becker Farms, an Indiana locally owned and trusted supplier renowned for their sustainable farming practices. We butcher each chicken in-house to ensure absolute freshness and quality. The chicken quarters are then brined for two days in a delicate mixture of herbs and spices, infusing them with flavor while maintaining their juiciness.

After the brining process, the quarters are then gently cooked in bacon fat at low heat for 4-5 hours. This slow cooking method results in an unparalleled tenderness, with the meat practically falling off the bone. Once cooked, the tender, flavorful chicken is carefully removed from the fat and left to cool overnight. 

The depth of flavor in this dish is further enhanced by an intense stock made from roasted chicken frames, that’s then reduced by 75%, resulting in a luxurious and concentrated chicken demi-glace. For the accompanying bread salad, we choose the fresh-baked sourdough baguettes from our own bakery. 

When the dish is ordered, the chicken quarters are seared skin-side down, then finished in the oven with butter for a rich, savory finish. The demi-glace is seasoned with sherry vinegar and salt, with cold butter whisked in to create a glossy, velvety sauce. That’s when we take the bread and fry it in butter alongside seasonal vegetables. The accompanying salad is dressed with a vibrant lemon marmalade dressing, made using freshly juiced lemons as the base adding a delightful crunch and depth to the dish.

If I ever had a dish that I would consider a piece of art that I’ve created, I would say: this is it.

I hope you enjoy it as much as I enjoy creating it.