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Confit cannabis

This month, the Guyutes chefs bring an infused French dish to the tables of Oklahoma Gazette readers.

by and

Chicken confit made with infused oil and budder - PHILLIP DANNER
  • Phillip Danner
  • Chicken confit made with infused oil and budder

French cuisine gains an extra dimension when you put it in the hands of cannabis chefs.

Each month, the chefs at Guyutes partner with Oklahoma Gazette to take a crack at infused meals that stimulate the taste buds as well as the endocannabinoid system.

This month, they bring a chicken confit with beurre blanc sauce to the table.

While it seems complicated, the process is actually rather simple and can be spread across days if time is an issue.

“One of the beautiful things about this kind of dish, if you do have things to do you go get done, you can come back and finish it off and in a couple hours, you’re good to go,” chef Matt Pryor said. “Nowadays, people use the slow cookers and stuff and it makes it a lot higher quality because you can also just cook this and, if you don’t want to use it that day, cool it down and put in the fridge, leave it in that fat and it stores it. That’s the original process of confiting was a way to store things for longer periods of time. They didn’t have refrigerators back then. They didn’t have storing methods, so they would store it in fat so it keeps it from turning as fast, especially proteins.”

The sauce is also a simple, classic French method.

“Beurre blanc is just a butter sauce. The correct derivative of the name would be ‘white butter.’ … It’s probably one of the easiest but also one of the hardest sauces to deal with because everything’s just about little timing methods,” Pryor said.

Vegetables and chicken are baked in a large pot or Dutch oven for two and a half hours. - PHILLIP DANNER
  • Phillip Danner
  • Vegetables and chicken are baked in a large pot or Dutch oven for two and a half hours.


This is the dish with which I took the most precaution because of the high THC dosage and the fact the chicken was both cooked with infused oil and covered in the infused sauce. It turned out to be much ado about nothing. The THC in the oil used for browning the chicken mostly cooks off, and the accompanying sauce doesn’t go past the skin. There’s something comforting about the classic French preparation that is a great way to enjoy chicken; everyone should do it at least once. I was able to manage the dosage by mindfully eating only a few bites of the skin. I ate the whole chicken quarter and only received a mild body high for a few hours that eased anxiety. It’s nice to have such a classic recipe in a modern medicated space.

Chicken confit


  • 3-4 bone-in skin-on chicken leg quarters
  • 1/2 pound new potatoes
  • 1/2 pound baby Yukon gold potatoes
  • 12-15 pearl onions
  • 6 garlic cloves
  • 3 sprigs rosemary
  • 1 lemon
  • 2 cups olive oil
  • 2 cups infused oil
  • 2 teaspoons salt
  • 1 1/2 teaspoon pepper


  1. Pat the chicken dry, slice the lemon, and take two sprigs of rosemary and separate the leaves from the stems.
  2. Add the chicken, lemon, rosemary, garlic, salt and pepper to large bowl and toss the ingredients to get good coverage.
  3. Add the contents to a resealable plastic bag and refrigerate overnight.
  4. Preheat the oven to 300 degrees Fahrenheit.
  5. Put the potatoes and pearl onions on the bottom of a large pot or Dutch oven.
  6. Arrange the chicken skin-side-up and pour the contents of the bag over the chicken.
  7. Pour all 4 cups of oil into the cooking vessel until the chicken is completely submerged.
  8. Cover and place the vessel in the preheated oven for 2 1/2 hours.
  9. Remove the cooking vessel from the oven and carefully remove the chicken and potatoes and transfer them to a sauté pan.
  10. Quickly brown the chicken skin to a crisp in the sauté pan.
  11. Plate the chicken and potatoes immediately and garnish them with the remaining onions and lemon.
  12. After the oil cools, strain and reuse it for other meals.

Beurre blanc sauce

The chicken is browned in a saute pan after being baked. - PHILLIP DANNER
  • Phillip Danner
  • The chicken is browned in a saute pan after being baked.

  • 1/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 2 tablespoons finely chopped shallot
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper, or to taste
  • 1/2 cup unsalted butter, cut into tablespoon-size pieces and chilled
  • 1/2 cup of infused butter


  1. Boil the wine, vinegar and shallot in a 2- to 3-quart heavy saucepan over moderate heat until the liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes.
  2. Add the cream, salt and white pepper and boil the mixture for 1 minute.
  3. Reduce the heat to moderately low and add a few tablespoons of butter, whisking constantly. Add the remaining butter a few pieces at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting the pan from the heat occasionally to cool the mixture.
  4. Remove the saucepan from the heat, then season to taste with salt and pepper and pour the sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding the shallot.  Serve immediately.

Infused oil


  • 1 cup of canola or olive oil
  • 7-10 grams of decarboxylated medical cannabis


  1. Mix the oil and cannabis and apply low heat (140 to 160 degrees Fahrenheit) for 90-120 minutes. Do not let the oil exceed 200 degrees Fahrenheit or allow it to boil.
  2. Remove the oil from the heat. Allow it to cool.
  3. Strain the oil over cheesecloth into an airtight container for at least 45 minutes. Do not squeeze the cannabis flower.
  4. Store any excess oil in a dark container in a cool, dry place. Refrigerate it to extend the shelf life to several months.



  • 1 pound (four sticks) of butter
  • 7-10 grams of decarboxylated cannabis


  1. To clarify the butter, melt it in a 2-quart saucepan on low to medium heat, being careful not to scorch it. Once melted, adjust the heat to maintain a low boil and cook off milk solids and water.
  2. After 45 minutes, the butter should be clear with a lot of foam on top. Place a cheesecloth over a jar and pour the butter into it. Do not squeeze.
  3. After the butter has drained, remove the cheesecloth and pour the clarified butter into another saucepan. Add the decarboxylated marijuana.
  4. Cook it on low heat between 140 and 180 degrees Fahrenheit. Do not exceed 200 degrees Fahrenheit or let the butter burn. Continue the infusion for 90-120 minutes.
  5.  Strain the butter over another cheesecloth back into the jar. Allow the budder to cool or use it immediately.

Classen Kush House
Mendo Breath

22.3 percent THC
7g x 1000= 7000
7000 x 22.3% = 1561 mg
1561mg / 32tbsp = 48.78 mg per tablespoon

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