Put the poulard in a large pot and cover with hot water. Clean or peel and wash the soup greens. Add laurel, peppercorns, juniper, cloves and soup vegetables. Salt the water. Bring to the boil and simmer for 1 1/2-2 hours. In the meantime, skim off any foam that forms on the stock. Remove the finished chicken and let it cool down. Defrost peas at room temperature. Drain mushrooms. Drain the asparagus, carefully take it out of the jar and cut it into pieces of about 3 cm length with a sharp knife. Drain mandarins, collect the juice. Stir mayonnaise, yoghurt and tangerine juice until smooth. Season to taste with salt, pepper, curry and vinegar. Remove flesh from skin and bone and chop finely. Mix mushrooms, meat, peas, asparagus, mandarins and sauce. Season salad with salt, pepper and vinegar. Arrange salad in a bowl and garnish with chives
With 10 people:
Waiting time approx. 1 hour