This is one of our favourite fast foods and it's quite rich so a little goes a long way. 

All you have to do is brown them in a pan with some of the schmaltz (fat) and pop them in the oven for 20 minutes or so to warm them through. (Or you can just pop them in the oven and then under the griller if you want more colour.) And you'll have plenty of left over schmaltz in the pack to use for roasting potatoes and vegetables. So delicious. 

To prepare them, first we render the schmaltz (fat) from chicken carcasses for the confit. Then we salt the marylands over night, pack them in the schmaltz with fresh herbs and sous vide them very gently so they're par-cooked. The fat and herbs and gentle heat keep the meat juicy and flavoursome.

If you like marylands, these are the bomb. Save the bones and collect them until you've got enough for a pot because they make great stock.

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