[https://www.seriouseats.com/traditional-french-cassoulet-recipe](https://www.seriouseats.com/traditional-french-cassoulet-recipe)
I’m going to make this for xmas dinner, and have some questions! I got duck fat, some really gelatinous/thick chicken stock, found salt pork!, so I’m ready to go.. I don’t want to mess this up
\- do I add the salt pork and the regular shoulder in at the same time? or let the salt pork render and cook first, then add the shoulder?
\- seems like no salt on the chicken is the way to go. is the salt pork enough to salt the whole dish then?
\- my chicken stock is store bought – but an organic kind from the fridge rated section. its quite thick and jello like. So will skip the gelatin. Do I need to heat it up to get it more liquid before adding to the pot? particularly concerned about the 1 cup reserved, that’s added during the middle of the cook. Will be easier to have this ‘runny’
\-will take any other tips if anyone has them! going to try and follow this one closely. I hope I get the crust
by LSE2240