Cassoulet
- 8 oz pork belly, cubed
- 4 skin-on chicken legs, thigh and leg separated
- 1 lb sausage (4-5 links)
- 2 Tbsp duck fat
- 1 lb beans, soaked 24 hours
- 1 onion, diced
- 2 carrots, cut in 3" sticks
- 2 celery stalks, cut in 3" sticks
- 9-10 garlic cloves, whole
- 6 cloves
- 2 bay leaves
- 1/4 cup parsley (handful)
- 1 qt chicken stock
- 3 (1/4 oz) packets gelatin
- Preheat oven to 300 F.
- In a dutch oven, melt the duck fat over high heat.
- Hydrate the gelatin in the stock, by sprinkling the dry gelatin over the stock and letting it sit.
- Season the chicken and pork belly with salt and lots of black pepper.
- If you can't find pork belly, you can use salt pork, but omit the salt from the recipe.
- Brown the pork belly, and remove from dutch oven.
- Brown the chicken and remove from dutch oven.
- Brown the sausage links and any spare chicken that didn't fit into the pot with the original chicken, and remove from the dutch oven.
- Add the veggies, cloves, and bay leaves, scraping the fond from the bottom of the pan.
- Saute until onions are translucent.
- Add the stock/gelatin, parsley, and the beans.
- Stir to distribute and transfer the dutch oven to the oven with the lid ajar and cook for 40 min.
- Remove the carrot, celery, bay, and cloves from the dutch oven.
- Add the reserved meat to the dutch oven arranging the chicken so that it's skin side up.
- Add water, if needed, to cover the beans.
- Return the dutch oven to the oven and continue to cook, with the lid ajar for 2 more hours.
- Check the cassoulet occasionally to make sure there is enough liquid to cover beans.
- If needed, add water.
- Plate with a garnish of parsley.
pork belly, skinon, sausage, duck fat, beans, onion, carrots, celery stalks, garlic, cloves, bay leaves, parsley, chicken, packets gelatin
Taken from cookpad.com/us/recipes/495255-cassoulet (may not work)