Cozy Comforting French Cassoulet

1 pound 454 grams dried cannellini beans

Kosher salt

1 quart 1 litre homemade or store-bought low-sodium chicken stock , and more if needed to thin out the cassoulet as it cooks down

3 packets ¾ ounces unflavored gelatin, such as Knox (see note)

2 tbsp 30 grams duck fat (optional)

8 ounces 225 grams pork belly, cut into ¾-inch cubes

6 to 8 pieces of chicken thighs and drumsticks or 4 whole chicken leg quarters

Freshly ground black pepper

1 pound 450 grams garlic sausage (2 to 4 links depending on size)

1 large onion finely diced (about 1 cup)

1 whole head garlic separated and crushed

2 large carrots unpeeled, cut into ½ inch dice

3 stalks celery cut into ½ inch dice

3 bay leaves

8 cloves

6 sprigs parsley

Directions at thelemonapron.com

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