Yes, you can use other parts of the chicken, such as chicken thighs or even whole chicken legs, for confit. The cooking time may vary depending on the size and thickness of the pieces, so adjust ...

Lay the 2 chicken legs skin-side down on a chopping board and, with the point of a sharp knife, cut the flesh away either side of the thigh bone and halfway up the drumstick so it separates from ...

The legs, or brown meat, of a chicken have more flavour than the breast and take longer to cook. They are sold as whole legs, drumsticks (the lower half of the leg) or thighs.