Place the chicken into a large soup pot. Add the halved carrots, halved onion, leek cut into 3-4 pieces, celeriac piece or celery stick, all the spices and salt.

Cover everything with water (about 2 liter/ 4-5 cups) and bring to a simmer. Let the chicken simmer (it should never boil) for about 1 ½ hour until perfectly tender and cooked through. Lift the chicken out of the liquid and set aside until cool enough to handle.

When being able to touch it, cut it into pieces, and keep warm until the rest of the meal is cooked.

Strain the poaching liquid and measure the amount you need. Save the rest for other uses.

If the poaching liquid you will use for making the raisin sauce is not strong enough in taste you could add about 1 chicken stock cube to it.

Start cooking the rice, it will need between 10 and 30 minutes, depending on the sort.

Melt the butter in a thick-bottomed saucepan. Add the flour and stir for about two minutes until the flour turns golden, it should not get too dark.

Slowly and gradually start adding the measured poaching liquid while whisking all the time. Only pour the next gulp of liquid when the previous one has been incorporated in a clump-free manner.

Let the sauce simmer for about 5 minutes.

In the meantime deseed and chop the tomato very finely. Add the tomato and the raisins to the sauce and let simmer for another 5-7 minutes. Adjust the taste with nutmeg, salt, and pepper.

Serve the sauce with the poached chicken pieces and rice. Sprinkle everything with chopped parsley.