You will need two pots. Fill the bigger one with cold water and put the celery, carrot, onion studded with cloves, parsley, sage, rosemary and bay leaf in it.
Bring to a boil. Add the meat and tongue and then add the chicken. Pierce the cotechino with a stick, put it in the second pot with cold water and cook it.
Specifying cooking times is not easy, because it depends on the size of the various cuts of meat, but the approximate times are as follows: after about an hour and a half the chicken will be ready, so take it out and keep it hot.
After about two to two and a half hours the meat will also be ready. The cooking time for the cotechino also depends on its size and quality, but an hour to an hour and a half is usually sufficient.
Wine pairing: Gutturnio Riserva Colli Piacentini