An impressive chicken salad

1 Set the oven to 175 degrees Celsius.

2 Pour the chicken stock into a pot that will fit the chicken comfortably.

3 Add the spice and whisk through, then add the bay leaves and thyme and sit the chicken on top. Tumble in the potatoes, season and drizzle everything with a little olive oil.

4 Cover and cook in the oven for one hour covered and one hour uncovered.

5 Remove from the oven, allow to cool, remove the chicken and the potatoes and strain the cooking juices into a bowl and allow the fat to rise to the top.

6 Skim the fat from the juices then pat once or twice with a sheet of kitchen towel. This will ensure most of the fat is removed.

7 Whisk sour cream, yoghurt and honey into the juices and season.

8 Put the chicken on to a large platter and cut a few slices off for easy access.

9 Arrange the salad, halved eggs, vegetables and potatoes all around in an artful way and serve the dressing on the side for everyone to help themselves.