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1
Soak the tongue in cold water preferably for 24 hours but at least 45 hours.
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2
Drain and place in a large saucepan.
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3
Cover with water and add half the stock ingredients.
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4
Simmer for 3 hours skimming off any scum as it comes to the surface until the tongue is soft and a fork or skewer can be easily inserted.
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5
Remove the tongue from the stock and place on a board.
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6
Peel off the skin it should come away easily.
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7
Return the skinned tongue to the saucepan and cook for a further 30 minutes.
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8
After the tongue has been cooking for 2 hours put the boiling fowl in another large saucepan and cover with water.
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9
Add the remaining stock ingredients and very gently simmer for 1.3/42.1/2 hours depending on size.
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10
Cook the sausages according to the instructions on the packet.
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11
Zampone are larger and will take 40 minutes to cook.
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12
Cotechino will be ready in 20 minutes.
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13
Add the carrots and celery hearts to the chicken 20 minutes before serving.
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14
Season with a little salt.
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15
Turn off the heat under the three pans and keep the meats in their various stocks.
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16
Taste the chicken stock and add more salt if necessary.
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17
To serve cut the tongue into 5mm thick slices; the chicken (some white and some brown meat) into similar slices; and the sausages into 8mm slices.
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18
Arrange on a large warm serving plate and pour over some of the strained chicken stock. Arrange the carrot and celery around the meats.
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19
Serve with Salsa Verde mostarda di Cremona and lentils (qv).
