Cook the entire chicken in 3 liters of water with celery, garlic, parsley, salt, herbs of Provence, black peppercorns, parsley, salt, and black pepper.
Add carrots, cucumbers, and red onion to the cooking liquid.
Make a glaze with butter, salt, black pepper, sweet paprika, and garlic.
Roast potatoes with onion, vegetable oil, and dried chili pepper.
Make a salad with mint, soy sauce, and wine vinegar.
