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1
Cut the legs and wings off the chicken.
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2
Using kitchen shears, remove the back and cut it into 3 pieces.
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3
In a large pot, combine the chicken legs, wings and back with the beef, onion, celery, peppercorns, mixed herbs, 1 bay leaf and 1 tablespoon of salt.
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4
Lay the chicken breast on top of the herbs.
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5
Fill the pot with enough cold water to cover the breast by 1 inch.
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6
Bring to a simmer, skimming occasionally.
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7
Simmer gently until the breast is cooked through, about 20 minutes.
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8
Transfer the chicken breast to a plate and cover loosely with plastic wrap.
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9
Continue to simmer the broth, skimming occasionally, until reduced to 8 cups, 1 1/2 to 2 hours.
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10
Strain the broth into a medium pot and keep warm; discard the solids.
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11
Meanwhile, in a large skillet, melt the butter until it foams.
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12
Add the turnips cut side down in a single layer and season with salt.
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13
Add the remaining bay leaf and enough water to reach halfway up the sides of the turnips.
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14
Bring to a simmer.
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15
Cover and cook over moderate heat until the turnips are just tender, about 10 minutes.
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16
Add the sliced leek and mushrooms, cover and cook until softened, about 10 minutes.
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17
Season with salt and pepper.
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18
Discard the bay leaf.
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19
Mound the turnips and mushrooms in bowls.
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20
Thinly slice the chicken breast and place on top of the vegetables.
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21
Pour the broth into the bowls, garnish with the chopped chives and tarragon leaves and serve with crusty bread.
