Instructions: Place chicken stock in a 6 quart stockpot and bring to a simmer over a medium low flame. Heat the bacon fat in a medium saute pan over a medium flame. Season the pork chops with salt and pepper, then sear in the saute pan until nicely browned. Transfer the chops to the simmering stock. Reduce the heat to low and add the chicken fat. Season the chicken legs and thighs with salt and pepper, then add to the pan skin side down. Cook for at least fifteen minutes, while rotating in the pan so the skin crisps evenly. Turn the chicken over and sear for 3 minutes. Remove and keep warm. Add the camilla beans to the stock. Split the sausage lengthwise and add to the same saute pan in which the chicken and pork were cooked. Raise the heat to medium and brown the sausage on both sides. Transfer to the stockpot. Add the peppers to the saute pan and raise heat to medium high. Saute until the peppers caramelize. Ladle enough stock from the pot into the peppers to deglaze the saute pan. Use a wooden spoon to free the caramelized meat and vegetable bits from the bottom of the pan. Pour the deglaze back into the stockpot. Add the rutabaga, onion, tomatoes and rice. Cook for 30 minutes.

Add the carrots, parsnips and turnips. Cook about 15 minutes. Top the pot with the chicken and squabs. Cook until the squabs are just done

(approximately 15 minutes). Season to taste with salt, pepper and, if you like it tangy, malt vinegar.

Yield: 6-12 servings, depending on how hungry you are.

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