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Before you jump to Cassoulet recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.
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We hope you got insight from reading it, now let’s go back to cassoulet recipe. To cook cassoulet you need 15 ingredients and 13 steps. Here is how you do that.
The ingredients needed to prepare Cassoulet:
- Get 8 oz pork belly, cubed
- Provide 4 skin-on chicken legs, thigh and leg separated
- Prepare 1 lb sausage (4-5 links)
- Provide 2 Tbsp duck fat
- Get 1 lb beans, soaked 24 hours
- Prepare 1 onion, diced
- You need 2 carrots, cut in 3" sticks
- Get 2 celery stalks, cut in 3" sticks
- Use 9-10 garlic cloves, whole
- Prepare 6 cloves
- Get 2 bay leaves
- Provide 1/4 cup parsley (handful)
- Take 1 qt chicken stock
- You need 3 (1/4 oz) packets gelatin
- You need salt and pepper
Steps to make Cassoulet:
- 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. Sauté 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.
I have made cassoulet several times recently using this recipe. My husband is French and he loves to make Cassoulet. However, in his recipe, he uses Pork hocks which he cooks separately, with the. Authentic Cassoulet recipe: the Cassoulet is a traditional french beans and meat stew from the south of France. Broad white beans are soaked overnight then slow cooked in a tomato based stock with.
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