Fall River Boiled Dinner

1. 1

   In a large soup pot, combine the chicken, beef, pork, linguica, chorizo, bacon, garlic and bay leaves; cover with the water.

2. 2

   Season with salt and pepper and bring to a boil.

3. 3

   Cover partially and cook over low heat until all of the meats are tender, about 1 hour and 15 minutes for the chicken, sausages and bacon and 1 hour and 45 minutes for the beef and pork.

4. 4

   As the various meats are done, transfer them to a large platter and cover loosely with foil.

5. 5

   When all the meats have cooked, bring the liquid to a boil and add the turnips, carrots, potatoes and cabbage.

6. 6

   Cover and cook over moderately low heat until the vegetables are tender, about 30 minutes.

7. 7

   Stir in the parsley and season with salt and pepper.

8. 8

   Meanwhile, slice the beef and pork across the grain 1/2 inch thick and the sausages 1 inch thick.

9. 9

   Cut the chicken legs into thighs and drumsticks.

10. 10

    Arrange the meats on a large, deep platter and cover loosely with foil.

11. 11

    Pat the bacon dry and finely dice it.

12. 12

    In a small skillet, fry the bacon over moderately high heat until crisp, about 5 minutes.

13. 13

    Drain the bacon on paper towels.

14. 14

    Using a slotted spoon, transfer the vegetables to the platter; discard the bay leaves.

15. 15

    Ladle some of the hot broth over the meat and vegetables and sprinkle with the bacon.

16. 16

    Serve hot with rice.

* Per serving · 4 servings · Values may vary.