Chicken Cassoulet

Ingredients

• Kosher salt
• 1 quart homemade chicken stock OR 1 quart store-bought low-sodium chicken stock plus 3 packets (3/4 ounces) unflavored gelatin
• 3 tablespoons olive oil or duck fat (if you’re feeling fancy)
• 6 to 8 pieces of chicken thighs, or 4 whole chicken leg quarters
• Freshly ground black pepper
• 1 pound chicken sausage (2 to 4 links depending on size), sliced into 1-inch piece
• 1 large onion, finely diced (about 1 cup)
• 4 cloves garlic, finely minced
• 2 pounds canned cannellini beans (preferably low sodium), with their liquid
• 2 carrots, unpeeled, cut into 3-inch sections
• 2 stalks celery, cut into 3-inch sections
• 3 bay leaves
• 2 tablespoons white wine vinegar

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