Break down the chicken into wings, legs, and thighs.
Poach all chicken pieces in 1.5 litres of honey mead with thyme for 25-30 minutes.
Remove chicken, pat dry, and carve breasts from the crown.
Boil the remaining mead liquid for 6-8 minutes to reduce it slightly.
Whisk in 25g of butter and season the sauce with salt and pepper.
Fry chicken pieces skin-side down in butter and olive oil for 2-3 minutes until crisp.
Boil carrots in salted water for 2-3 minutes until just tender and drain.
Combine carrots, water, 50g butter, honey, and cumin in a clean pan.
Cook carrot mixture for 4-5 minutes until the liquid creates a syrupy glaze.
Serve the chicken and carrots drizzled with the reduced mead sauce.