Preparation time: 15 minutes

Cooking: Under an hour

Preparation

1. Singe, clean and truss the chicken.
2. Wash and peel the vegetables (carrots, leeks, potato, celeriac, mushrooms and onions).
3. Heat the stock. Bring to a boil with the coarse salt, Pakistani curry, cloves and bouquet garni. Season with pepper.
4. Poach the chicken for 15 minutes, then add all the vegetables, which will be served as an accompaniment, and cook 15-20 minutes longer, depending on the heat of the broth.
5. Prepare the curry butter by combining the 300 g of creamery butter with the Madras curry. Correct the seasoning with salt and pepper.

Preparation

1. Once the chicken and vegetables are cooked, add the chervil and parsley and let infuse for 5 minutes.
2. Drain and arrange the vegetables on a platter. Add the chicken, quartered or left whole, depending on how much room you have at the table.
3. For the sauce, measure out 300 ml (1 1/4 cups) of the broth, add 100 ml (6 tbsp.) cream and whisk in the curry butter off the heat. Correct the seasoning.
4. Garnish with the chopped Italian parsley and serve.