Preheat the oven to 100°C (212°F).

Char the garlic, shallots, ginger, galangal, and fresh turmeric in a dry frying pan until lightly blackened in spots.

Dry-toast the coriander seeds and candlenuts in the frying pan until fragrant.

Blend the charred aromatics, toasted coriander seeds, toasted candlenuts, and 80 ml warm chicken stock into a smooth paste.

Add the salt and monosodium glutamate to the blended paste, then blend briefly until evenly combined.

Coat the 4 chicken whole legs thoroughly with the spice paste in a mixing bowl.

Cover the chicken and refrigerate for at least 240 min, preferably overnight for 720 min.

Remove the marinated chicken from the bowl and pat it dry with paper towel to remove excess liquid.

Arrange the chicken whole legs in a baking tray in a single layer.

Add the wagyu beef tallow and canola oil to the tray, using enough combined fat to substantially surround the chicken.

Crush the 10 confit garlic cloves and lemongrass stalk, then add them to the tray with the Indonesian bay leaves.

Bake the chicken at 100°C (212°F) for 120 min until tender but still holding its shape.

Lift the chicken carefully from the confit fat and let it cool until safe to handle.

Heat some of the reserved confit fat in a frying pan to 180°C (356°F).

Fry the cooled chicken briefly in the hot confit fat for several seconds until the skin is crisp and golden.

Serve the crisp chicken hot and reserve the confit garlic for a future sambal.