Remove the skin from the shallots and cut them into small pieces. Also remove the peel from the carrots and cut into thin slices. In a saucepan with 1 tbsp clarified butter, sauté the shallot, add the carrots, sauté briefly, add the saffron, sprinkle with sugar and caramelize it. Next, extinguish with chicken soup, and reduce it by a quarter. Season the clear soup with salt and freshly ground pepper to taste, remove a few carrot slices and set aside. Blend the soup, pass it through a fine sieve and mix in the cold butter.
Preheat the oven to 180 °C (convection oven 160 °C , gas mark 2-3).
For the garnish, lightly plate the chicken breast, cut the overhanging parts into small pieces (these should yield about 40 g).
Blend the meat cuttings with whipped cream and a pinch of salt with a magic wand until a creamy mixture is obtained. Spread this on the plated and salted chicken breast, place the reserved carrot slices on top and roll up the breast. Tie with spaghetti, brown on all sides in 1 tbsp clarified butter and finish cooking in hot oven in about 7 minutes. Take out, cut the roulade and put it on skewers and offer it with the soup.
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