Place the Heritage Breed Indian Game Chicken carcass (including
the feet, if attached) into a deep saucepan & cover with cold
Bring to the boil then reduce to a gentle simmer, skimming off
any white impurities that rise to the surface with a ladle.
Add all the remaining broth ingredients to the pan & simmer
uncovered for 2 hours, skimming every 20 minutes until the broth is
Next step is to pass the golden liquid through a fine sieve
(strainer) into a clean saucepan, do this carefully by ladling the
stock from one side of the pan so you don't disturb too much
sediment & make the broth cloudy, when all the stock is passed
reduce by 50% over a medium to high heat.
The broth is ready to use or transfer to clean sterile
containers & refrigerate for up to 3 days.
2 very fresh small white onions peeled & cut into 3mm
Half Hispi (sweetheart) cabbage blanched in boiling salted
water until tender
Sliced black truffle (optional)
Few drops truffle oil (optional)
Char the onion rings on one side in a non stick frying pan over
high heat then scatter in the base of 4 soup bowls
Repeat with the cabbage hearts
Separate the cabbage leaves then divide between the bowls &
pour over the boiling hot broth, then place a couple of slices
truffle & a few drops of oil (if using) to finish