Irish Chicken Dinner - cooking recipe

Ingredients

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)

Preparation

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