Fall River Boiled Dinner

Directions

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.