For my try at this, I used Bone-In – Skin-on Chicken Thighs, Northern Beans, Garlic Sausage, Salted Pork Belly and Pork Shoulder. I also used Duck Fat for browning as per Kenji’s recommendation.
Followed the recipe faithfully and everything was cooked to perfection. The broth and beans were extraordinarily flavorful.
Thanks again, Kenji. 🙂
XPav
I’ve got to do this again — but I’ve got to be careful because the last few times I did it was super salty, because I didn’t read the note at the very bottom.
fate_is_a_sandstorm
I love cassoulet and I’ve had this recipe saved for a long time, but I’m so trepidatious. I’ve only made cassoulet once before and while I love it, it’s time-intensive for such a heavy dish that yields a lot of portions. I want to make it again, now that snow is starting in New England, but since it’s only my girlfriend & I here to eat it, I don’t want the food, cost, and effort to go to waste.
Yours looks delicious, btw! My biggest struggle with cassoulet is figuring out a good liquid ratio, so that it remains moist for leftovers, without being too much and making the dish soggy.
3 Comments
Here is the recipe, by J. KENJI LÓPEZ-ALT
https://www.seriouseats.com/traditional-french-cassoulet-recipe
For my try at this, I used Bone-In – Skin-on Chicken Thighs, Northern Beans, Garlic Sausage, Salted Pork Belly and Pork Shoulder. I also used Duck Fat for browning as per Kenji’s recommendation.
Followed the recipe faithfully and everything was cooked to perfection. The broth and beans were extraordinarily flavorful.
Thanks again, Kenji. 🙂
I’ve got to do this again — but I’ve got to be careful because the last few times I did it was super salty, because I didn’t read the note at the very bottom.
I love cassoulet and I’ve had this recipe saved for a long time, but I’m so trepidatious. I’ve only made cassoulet once before and while I love it, it’s time-intensive for such a heavy dish that yields a lot of portions. I want to make it again, now that snow is starting in New England, but since it’s only my girlfriend & I here to eat it, I don’t want the food, cost, and effort to go to waste.
Yours looks delicious, btw! My biggest struggle with cassoulet is figuring out a good liquid ratio, so that it remains moist for leftovers, without being too much and making the dish soggy.