The basis of this recipe uses a good organic chicken stock, to which baby kohlrabi (a brassica and member of the cabbage family), new carrots and golden baby beetroot are added
1. Place cooked chicken carcass in a large pan together with a halved (if large), unpeeled onion, unpeeled garlic cloves, carrots, whole peppercorns and bay leaves.
2. Just cover with water and bring to the boil, then simmer gently for 2-3 hours.
3. Strain through a muslin placed inside a large sieve for a 'clean' broth.
4. For the vegetables, peel and remove the stalks from the kohlrabi and slice into rounds, halve the unpeeled baby carrots, then slice the baby golden beetroot into thin slices.
5. Bring the 'clean' broth back to the boil, add salt and pepper and all of the sliced baby vegetables for a further 2 minutes, until the vegetables are barely tender.
6. Serve with a crusty loaf of warm bread.
© River Cottage
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