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

1. Preheat oven to 300 F.
2. In a dutch oven, melt the duck fat over high heat.
3. Hydrate the gelatin in the stock, by sprinkling the dry gelatin over the stock and letting it sit.
4. Season the chicken and pork belly with salt and lots of black pepper.
5. If you can't find pork belly, you can use salt pork, but omit the salt from the recipe.
6. Brown the pork belly, and remove from dutch oven.
7. Brown the chicken and remove from dutch oven.
8. 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.
9. Add the veggies, cloves, and bay leaves, scraping the fond from the bottom of the pan.
10. Saute until onions are translucent.
11. Add the stock/gelatin, parsley, and the beans.
12. Stir to distribute and transfer the dutch oven to the oven with the lid ajar and cook for 40 min.
13. Remove the carrot, celery, bay, and cloves from the dutch oven.
14. Add the reserved meat to the dutch oven arranging the chicken so that it's skin side up.
15. Add water, if needed, to cover the beans.
16. Return the dutch oven to the oven and continue to cook, with the lid ajar for 2 more hours.
17. Check the cassoulet occasionally to make sure there is enough liquid to cover beans.
18. If needed, add water.
19. 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)