Booyah

Ingredients

• 1 whole chicken, about 4 pounds
• 2 pounds beef chuck, cut into 1-inch cubes
• 1 1/2 pounds pork shoulder, cut into 1-inch cubes
• 6 quarts water
• 3 large onions, diced
• 6 carrots, diced
• 5 celery ribs, diced
• 1 medium rutabaga, peeled and diced
• 2 pounds potatoes, peeled and diced
• 1/2 head green cabbage, chopped
• 1 can (28 ounces) diced tomatoes
• 2 cups frozen peas
• 2 cups frozen cut green beans
• 2 cups corn kernels
• 3 bay leaves
• 1/4 cup Worcestershire sauce
• 1 tablespoon dried thyme
• 2 tablespoons salt, plus more to taste
• 1 tablespoon black pepper
• 1/2 cup chopped fresh parsley
• Oyster crackers, for serving

Before you cook

• Cut the beef and pork into 1-inch cubes.
• Peel and dice the rutabaga, potatoes and carrots and chop the cabbage.
• Rinse the chicken and pull out any giblets.

Steps

1. Put the whole chicken, the beef and the pork in a very large stockpot and cover them with the water.
2. Bring the pot slowly to a simmer over medium heat, about 30 minutes.
3. Skim the foam thoroughly as it rises in the first 20 minutes.
4. Add the bay leaves, thyme, 2 tablespoons salt and the black pepper.
5. Simmer the meats uncovered for 2 hours and 30 minutes.
6. Lift the chicken out and let it cool on a sheet pan for 20 minutes.
7. Pull the chicken meat from the bones in large shreds and return the meat to the pot.
8. Add the onions, carrots, celery and rutabaga and simmer for 45 minutes.
9. Add the potatoes and the diced tomatoes with their juice and simmer for 30 minutes.
10. Stir in the cabbage and cook for 20 minutes, until it goes soft and sweet.
11. Add the peas, green beans and corn and cook for 15 minutes more.
12. Stir in the Worcestershire sauce and taste the broth, adding salt until it tastes finished.
13. Simmer another 20 minutes so everything softens into one thing, stirring the bottom often.
14. Skim the fat from the surface and remove the bay leaves.
15. Stir in the parsley and serve in mugs or deep bowls with oyster crackers.