Ingredients :
- 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
- salt and pepper
Method :
- 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.
- 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.
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