Farmhouse Recipe Our Family's Rich and Tasty Pot au Feu

• 400 grams Chicken thighs
• 600 grams Bacon block
• 8 Wiener sausages
• 5 Onions (small)
• 2 Carrot
• 4 stalks Celery
• 3 small turnips
• 1/4 Cabbage
• 3 large Water
• 6 Soup stock cubes (finely chopped)
• 1 dash Salt and pepper

1. Use the celery leaves too.
2. Cut up the vegetables into big pieces.
3. Big pieces look more inviting.
4. Cut the chicken into big chunks.
5. Make diagonal cuts into the sausages.
6. If you don't do this, they will split when heated.
7. Put all the meat, vegetables and soup into a large pot.
8. Simmer for one hour.
9. Skim off any scum.
10. Enjoy the pot au feu with grainy mustard or good salt.
11. You can make a delicious curry with leftover broth and vegetables.
12. But my top recommendation is to make beef stew with it.
13. Stew made with top quality broth is amazing.
14. You can freeze the broth.
15. I use it for soup pasta and other dishes.

chicken thighs, sausages, onions, carrot, stalks celery, turnips, cabbage, water, salt

Taken from cookpad.com/us/recipes/170192-farmhouse-recipe-our-familys-rich-and-tasty-pot-au-feu (may not work)