Read the full recipe here: https://dobbernationloves.com/food-drink/easy-homemade-french-cassoulet-recipe/ Ingredients 454 g Dried Cannellini Beans 3 tbsp Kosher Salt 5 cups Chicken Stock divided 3 packets Unflavoured Gelatin 230 g Pancetta cut into 3/4 inch cubes 230 g Boneless Pork Shoulder cut into 1 inch cubes 2 Bone-in Skin-on Chicken Legs broken down into legs and thighs Black Pepper 454 g Toulouse Sausage (or pork sausage like bratwurst) 1 Large Onion finely chopped 2 Medium Carrots peeled, finely chopped 2 Celery Ribs finely sliced 6 Garlic Cloves minced 4 sprigs Parsley 2 Bay Leaves Instructions In a large bowl, cover beans with 3 litres of water and add salt. Stir to combine, then let stand at room temperature overnight. Drain and rinse beans; set aside. Adjust oven rack to lower-middle position and preheat oven to 325°F. Place 4 cups of chicken stock in a large liquid measuring cup and sprinkle gelatin over top. Set aside. In a large Dutch oven, heat pancetta and pork shoulder and cook over high heat, stirring occasionally, until browned all over, about 9 minutes. Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside. Season chicken with pepper and place skin side down in Dutch oven. Cook without moving until well-browned, 6 to 8 minutes. Transfer to a plate and let cool to room temperature. Add sausages to Dutch oven and cook, turning occasionally, until well-browned, about 2 minutes per side. Transfer to bowl with pork. Drain all but 2 tablespoons fat from pot. Add garlic, onion, celery and carrots to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, about 5 minutes. Add drained beans, parsley, bay leaves, and 4 cups of gelatin infused chicken stock. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are slightly softened but retain a bite, about 20 minutes. Using tongs remove parsley and bay leaves then discard. Add pork and sausages to pot and stir to incorporate. Beans should be almost submerged. Transfer to oven and cook, uncovered, adding remaining 1 cup stock halfway through by pouring it carefully down side of pot as necessary to keep beans covered, until a thin crust forms on top, about 1 hour 30 minutes. Break crust with a spoon and shake pot gently. Nestle chicken into the Dutch oven, skin side up. Return to oven and continue cooking, stopping to break and shake crust every 30 minutes, until crust is deep brown and thick, an additional 1 hour 30 minutes. Serve immediately with crusty bread. submitted by /u/dobbernationloves [link] [comments]
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