• 2 carrots, cut in pieces
• 2 celery ribs, cut in pieces
• 1 onion, quartered
• 2 bay leaves
• 4 beef shinbones
• 3 1/2 pounds beef brisket
• 3 pounds beef or veal tongue
• 1 chicken, about 3 pounds
• 2 pounds cotechino (an Italian pork sausage)
• Coarse salt to taste
1. Put the carrots, celery, onion, bay leaves, shinbones, brisket and tongue in a large stewing pot or stockpot. Add cold water to cover by 2 or 3 inches. Bring the water to a simmer. As the protein scum rises to the surface, skim it off with a large spoon or flat strainer. Cover the pot and simmer the meats until they are tender, about 3 hours.
2. Meanwhile, simmer the cotechino in water in a separate pan for 1 hour.
3. Remove the vegetables with a slotted spoon. Add the chicken and simmer for 1 hour. Strain off as much of the liquid as possible into a large container. Skim off as much fat as possible. Salt to taste. Instead of waiting till you've strained the stock, you can just skim off 2 cups to serve with the meat and leave the meats in the rest of the liquid in the pot.
4. Before serving, remove the skin from the chicken and the tongue. (Both will peel off easily if loosened with a paring knife.) Discard the shinbones.
5. To serve immediately, slice the meats and the sausage and arrange them on a large serving platter, then moisten with some of the broth to keep them warm. If you want to hold the finished bollito misto for serving up to 2 hours, add the sausage and broth to the stewing pot, cover it and keep it warm over a very low flame.
6. Reserve the remaining broth for soups or serve it as a first course with pasta cooked in it.
7. Serve the bollito misto with just the broth and a dish of coarse salt on the side. Serves 10.