1. Remove the breasts and legs from the chicken. 
2. Crush the carcass and brown the pieces well in a Dutch oven; add the aromatic garnish. 
3. Cook gently for 30 minutes; add enough water just to cover.
4. Once cooked, strain everything and set the broth aside. 
5. Peel the turnips and carrots.

Preparing the confit tomatoes

1. Blanch the tomatoes for 10 seconds in boiling water; remove and refresh in ice water; they can now be peeled easily. 
2. Quarter and seed the tomatoes with a knife; place the tomato petals on a baking sheet with olive oil, salt, pepper, thyme and bay leaf. 
3. Place in a 90° C (200° F) oven for 4 hours to obtain confit tomatoes. 

Cooking and finishing

1. Cook the chicken pieces for about 15 minutes in the broth over low heat, seasoning them and adding the vegetables about half-way through. 
2. Before serving, remove the skin from the chicken; degrease the broth using a paper towel. 

Presentation

1. Place the chicken in soup bowls; 
2. arrange the vegetables all around and add the broth; season with a grinding of fresh pepper.