Preparation:

• Put the chicken pieces in a large pot, add enough cold water to cover and bring to a simmer. 
• Add the peppercorns, bay leaf, garlic and onion. 
• Simmer the chicken for about 45 minutes until the meat can be easily separated from the bones, then leave the chicken to cool in the stock. Skim off and discard any fat from the surface of the cooled stock. 
• Remove the chicken pieces, set aside and keep warm. 
• Pour the stock from the pan through a sieve. Measure 1.5 litres of the stock into a clean pan and warm through over a low heat.
• Grate the horseradish then stir it and the cream into the soup and bring everything just up to the boil. 
• Mix the cornflour with just enough water to make a paste, then add to the soup and stir to thicken. 
• Mix in the butter and season to taste with salt and Tabasco.
• To serve, arrange the chicken pieces in bowls and pour the hot soup over them. Garnish with chopped chives.

Tip:

The flavour of horseradish diminishes quickly once it's grated, so for best results, grate the horseradish just before adding it to the soup.