Chief Longwind Of The North
Certified/Certifiable
According to research, this is a project. I followed classic French techniqu, but used chicken instead of duck.
Ingredients:
10 chicken drumsticks
10 chicken wings
1 lb. pork shoulder boneless ribs
3 cups homemade chicken broth
1 lb. dried Great Northern beans
2 stalks celery
2 cups sliced carrot
2tbs. salt
Ct pork into 1 inch chunks. Cooked beans after soaking in salt water until tender. While the beans were cooking, covered the wings in water, and pressure cooked fo 90 minutes to make collagen rich broth. Ct the fat from the pork, and rendered it in Dutch oven. browned drumsticks on all sides in pork fat. Removed the drumsticks, and browned the pork. Drained the broth into a bowl, through a strainer.
Drained the beans. Placed veggies, pork, and a head of garlic into a wide, SS pot. Added the beans, and veggies. Laid drumsticks on top. Deglazed the Dutch oven with some of the chicken broth. Covered everything with the deglazed, and remaining stock to cover. Placed into pre-heated 300' oven for 4 hours. Will take pictures when it's done.
This will be savory, and yummy.
I followed this recipe - https://www.seriouseats.com/traditional-french-cassoulet-recipe
Darn, i forgot the onion!
Seeeeya; Chief Longwind of the North
Ingredients:
10 chicken drumsticks
10 chicken wings
1 lb. pork shoulder boneless ribs
3 cups homemade chicken broth
1 lb. dried Great Northern beans
2 stalks celery
2 cups sliced carrot
2tbs. salt
Ct pork into 1 inch chunks. Cooked beans after soaking in salt water until tender. While the beans were cooking, covered the wings in water, and pressure cooked fo 90 minutes to make collagen rich broth. Ct the fat from the pork, and rendered it in Dutch oven. browned drumsticks on all sides in pork fat. Removed the drumsticks, and browned the pork. Drained the broth into a bowl, through a strainer.
Drained the beans. Placed veggies, pork, and a head of garlic into a wide, SS pot. Added the beans, and veggies. Laid drumsticks on top. Deglazed the Dutch oven with some of the chicken broth. Covered everything with the deglazed, and remaining stock to cover. Placed into pre-heated 300' oven for 4 hours. Will take pictures when it's done.
This will be savory, and yummy.
I followed this recipe - https://www.seriouseats.com/traditional-french-cassoulet-recipe
Darn, i forgot the onion!
Seeeeya; Chief Longwind of the North
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