Traditional French Cassoulet

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7 steps1 hr 23 min

Ingredient prep checklist

Unflavored gelatin: 3 packets (3/4 ounce) unflavored gelatin, such as Knox (see note)
Salt Pork: 8 ounces salt pork, cut into 3/4-inch cubes
Pork shoulder: (227g) boneless pork shoulder, cut into 1-inch cubes
Chicken thighs and drumsticks: 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Garlic Sausage: 1 pound garlic sausage (2 to 4 links, depending on size)
Carrot: 1 carrot, unpeeled, cut into 3-inch sections
Celery: 2 stalks celery, cut into 3-inch sections
Whole garlic head: 1 whole head garlic

In a large bowl, cover beans with 3 quarts (2.8L) water and add salt. Stir to combine, then let stand at room temperature overnight. Drain and rinse beans; set aside.

Image detailsWhite beans soaking in a bowl on a marble surface.Serious Eats / Fred Hardy · Traditional French CassouletDev reference

This step uses

1 pound dried cannellini beans
3 tablespoons kosher salt; for table salt, use half as much by volume

Equipment reference

Large Bowl, required

Techniques

Drain, Primary

Full ingredient reference

1 pound dried cannellini beans
3 tablespoons kosher salt; for table salt, use half as much by volume
use half as much by volume
1 quart homemade or store-bought low-sodium chicken stock
3 packets (3/4 ounce) unflavored gelatin, such as Knox (see note)
such as Knox (see note)
2 tablespoons duck fat (optional)
8 ounces salt pork, cut into 3/4-inch cubes
cut into 3/4-inch cubes
(227g) boneless pork shoulder, cut into 1-inch cubes
cut into 1-inch cubes
6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
or 4 whole chicken leg quarters
Freshly ground black pepper
1 pound garlic sausage (2 to 4 links, depending on size)
depending on size)
1 large onion, finely diced (about 1 cup)
finely diced (about 1 cup)
1 carrot, unpeeled, cut into 3-inch sections
unpeeled, cut into 3-inch sections
2 stalks celery, cut into 3-inch sections
cut into 3-inch sections
1 whole head garlic
4 sprigs parsley
2 bay leaves
6 cloves

References

This step uses

1 pound dried cannellini beans
3 tablespoons kosher salt; for table salt, use half as much by volume

Equipment reference

Large Bowl, required

Techniques

Drain, Primary

Full ingredient reference

1 pound dried cannellini beans
3 tablespoons kosher salt; for table salt, use half as much by volume
use half as much by volume
1 quart homemade or store-bought low-sodium chicken stock
3 packets (3/4 ounce) unflavored gelatin, such as Knox (see note)
such as Knox (see note)
2 tablespoons duck fat (optional)
8 ounces salt pork, cut into 3/4-inch cubes
cut into 3/4-inch cubes
(227g) boneless pork shoulder, cut into 1-inch cubes
cut into 1-inch cubes
6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
or 4 whole chicken leg quarters
Freshly ground black pepper
1 pound garlic sausage (2 to 4 links, depending on size)
depending on size)
1 large onion, finely diced (about 1 cup)
finely diced (about 1 cup)
1 carrot, unpeeled, cut into 3-inch sections
unpeeled, cut into 3-inch sections
2 stalks celery, cut into 3-inch sections
cut into 3-inch sections
1 whole head garlic
4 sprigs parsley
2 bay leaves
6 cloves