Cassoulet
Introduce
Chef :
Lance Wilson
Cassoulet
A hearty french bean and meat stew adapted from Kenji Lopez at Serious Eats
Ingredient
Food ration :
6 servings
Cooking time :
180 mins
Cooking instructions
* Step 2
In a dutch oven, melt the duck fat over high heat.
* Step 3
Hydrate the gelatin in the stock, by sprinkling the dry gelatin over the stock and letting it sit.
* Step 4
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.
* Step 5
Brown the pork belly, and remove from dutch oven.
* Step 6
Brown the chicken and remove from dutch oven.
* Step 7
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.
* Step 8
Add the veggies, cloves, and bay leaves, scraping the fond from the bottom of the pan. Sauté until onions are translucent.
* Step 9
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.
* Step 10
Remove the carrot, celery, bay, and cloves from the dutch oven.
* Step 11
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.
* Step 12
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.
* Step 13
Plate with a garnish of parsley.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more