Chicken With Sausage

• 1 chicken, 3 1/2 pounds cleaned weight
• Salt to taste, if desired
• 3 cups fresh or canned chicken broth
• 4 cups water
• 6 peppercorns
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 pound yellow turnips (rutabagas)
• 8 small white onions (not pearl onions), about 1/2 pound, peeled
• 12 small baby carrots, about 1/2 pound, trimmed and scraped
• 3/4 pound brussels sprouts, trimmed and split lengthwise
• 1 pound kielbasa (Polish sausage), cut crosswise into 4 pieces of equal size
• 8 scallions, ends trimmed

1. Ideally, the chicken should be trussed, but it is not essential.
2. Put the chicken in a kettle and add salt, broth, water, peppercorns, bay leaf and thyme.
3. Bring to a boil and cover closely.
4. Let simmer 30 minutes.
5. Meanwhile, peel the turnips and cut them into rectangles measuring about 1 1/2 inches long and 1/2 inch wide.
6. Add them to the kettle.
7. Add the onions, carrots and brussels sprouts.
8. Cook 10 minutes.
9. Add the sausage and scallions and cover.
10. Let cook 5 minutes.
11. Carve the meats and serve with vegetables and a little stock.

chicken, salt, chicken broth, water, peppercorns, bay leaf, thyme, white onions, baby carrots, brussels sprouts, kielbasa, scallions

Taken from cooking.nytimes.com/recipes/2307 (may not work)