Yesterday I made a huge pot of the slow cooker cassoulet with tweaks and a different cooking method.

I once made split pea soup with smoked sausage in a crockpot overnight in a hotel

for us to take along on a driving tour of Denali Nat'l Park(one weekend every Sept it's open for residents of Alaska to take their cars, usually bus tours are only allowed in, and this is by lottery only, so we got lucky). I put the soup in a big insulated jug, but the smell at night was to die for, and I tried everything to "muffle" it so the neighbors wouldn't be kept awake. I ended up draping 2 towels over the crockpot, but then I couldn't sleep well for fear of a fire.

 
Good thought- I submerge it so it doesn't dry out- maybe layer it with the

chicken, beans and sausage- I think it will still kind of fall apart- not that it matters really. When I use bone-in chicken I have better luck because it holds together better. Thanks Joe!

 
Do you mean the chicken? (No one's tried the beans yet) Go to T&T (formerly "Favorites")

open the category (poultry) and select "Post New." It's the same as posting here.

You can copy and paste the recipe from epicurious.

LOL, now that I've said all that, would you like me to do it?

 
I'm trying not to post but I think the time is too long for one thing.

My chicken was VERY done, the beans absolutely succulent, the aroma wonderful. My current crockpot is comparatively large so maybe Joe's is older (like my other) and deep. There's no reason this couldn't be done as well in a LC oven.

 
Cathy, the leftovers were infinitely better after reheating slowly in the oven. Now I'm wondering..

how it would be with duck legs instead of chicken. Probably lots of fat to skim, though.

 
I believe so many great pots start with bacon & onion slowly cooking together. In fact, I can see

myself doing that with this recipe.

It's almost a magical combination that I learned from my Polish MIL.

 
Duck would be delicious- and kpinky, the beans don't hold up well anyway so

I don't think it really matters if the chicken is on top. The beans kind of break up and thicken the whole dish.

Joe- something that surprises me is that this dish seems at its' best when served with potatoes. Last night we had leftovers spooned over a split baked potato. My DH is absolutely nuts about this goofy recipe which is why I keep tweaking it and a potato is his pairing of choice. I have served it with roasted red potatoes, mashed potatoes, rice, wild rice and also just on its' own.

I do think duck will render a lot of fat- and it will be difficult to skim it but maybe cooking the legs halfway before adding might help

 
Well....actually when I made it originally from your old post, they did not break up...

I was afraid they might, but they didn't. I figured that was the reason the recipe called for adding last to the pot. And I was gentle with them. I like the whole beans and hoped that's how they'd turn out. Of course some of them broke up a bit, but by and large they remained whole. Can't wait to try your "new and improved" recipe!

 
Cathy, this is such a mental stretch for me already--Crock Pot Cassoulet-- but >>>

cassoulet with potatoes????? I'm feeling faint. Someone pour me a glass of Minervois while I mull this over. This is all too much.

 
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