Traditional French Cassoulet | Mains

Ingredients

• 1 pound dried cannellini beans
• 3 tablespoons kosher salt; for table salt, 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)
• 2 tablespoons duck fat (optional)
• 8 ounces salt pork, cut into 3/4-inch cubes
• 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
• Freshly ground black pepper
• 1 pound garlic sausage (2 to 4 links, depending on size)
• 1 large onion, finely diced (about 1 cup)
• 1 carrot, unpeeled, cut into 3-inch sections
• 2 stalks celery, cut into 3-inch sections
• 1 whole head garlic
• 4 sprigs parsley
• 2 bay leaves
• 6 cloves