Rooster Confit and Fall Cobb Salad


I don't know if I ever said, but--after our encouraging experiment this past spring--we decided to turn our roosters into chicken confit.  The long, slow cook and subsequent aging in fat seemed like just the thing to turn our tiny, tough little roosters into good eats.

And it was!  We dug into them for the first time this week, fishing a few legs and a breast out of the solidified fat.  After a brief crisping on the stove top, the bits of chicken were ready to shred over the top of this fall cobb salad.

The cobb salad deserves mention for itself, though.  You may be wondering, "What makes a 'fall' cobb salad?"  The answer to that question is, pumpkin.  Or, in our case, roasted hubbard squash, which I like more because of it's brilliant, really-truly orange color.  

Not only do you sprinkle roasted pumpkin cubes on top of this salad, you make a smokey, pumpkin dressing to top it with.  It sounds a little weird, I know, but it's amazing stuff!  Tossed together with our delicious chicken, some russet-colored tomatoes, and all the other fixings of a cobb was an October feast!

Here's the recipe for the salad and the dressing--enjoy!