Method
Cut the rabbit into three (front shoulders, saddle, back legs) and place in a saucepan.
Cover with the stock, add the garlic, thyme and star anise.
Simmer for one hour until the meatfalls off the bone
Remove from the heat
Remove all the meat from the rabbit and place into bowl and season well and fold in the chopped chives.
Pot the rabbit and serve with the carrots, 3 ways.