Irish Chicken Dinner

• 1 small (2 lb.) cabbage
• 1 large onion
• 1 lb. carrots
• 2 small turnips
• 1 c. loosely packed spinach
• 1 (3 1/2 lb.) broiler-fryer, cut up
• 1 Tbsp. oil
• 1 Tbsp. beef instant bouillon
• 10 black peppercorns
• 3 whole cloves
• 1 bay leaf
• 5 radishes (for garnish)

1. About 2 hours before serving, cut cabbage and onion each into 5 wedges.
2. Cut carrots in 2 1/2-inch pieces.
3. Peel and cut turnip into 1-inch wedges.
4. Cut spinach into 1/4-inch wide strips. Remove skin and fat from chicken except wings.
5. Cut breast in half.
6. Heat oil in an 8-quart Dutch oven.
7. Cook cabbage and onion until lightly browned.
8. Add chicken, carrots, turnip, bouillon, peppercorns, cloves, bay leaf and 2 quarts water.
9. Heat to boiling, reduce heat, cover and simmer for 40 minutes, stirring occasionally until chicken and vegetables are tender.

cabbage, onion, carrots, turnips, spinach, oil, beef instant bouillon, black, cloves, bay leaf, radishes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=700550 (may not work)