1. Preheat the oven to 400°F or 200°C.

2. Combine salt and water in a large bowl to create a brine solution then add the whole chicken, letting it marinate for at least 30 minutes.

3. Remove the chicken from the brine, pat it dry with paper towels and set it aside.

4. Blend the onion, carrot, parsley, and bay leaves in a blender or food processor until coarsely chopped, then stuff this mixture inside the chicken cavity.

5. Put the chicken in a roasting pan and place it in the oven, roasting for about 1 hour and 15 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F or 74°C.

6. While the chicken is roasting, prepare the curry sauce by combining 475 milliliters or 2 cups of water, 240 milliliters or 1 cup of heavy cream, and 30 grams or 2 tablespoons of curry powder in a medium saucepan.

7. Bring the sauce mixture to a simmer over medium heat, whisking constantly, then reduce the heat to low and let it cook for about 10 minutes, stirring occasionally, until the sauce thickens.

8. Once the chicken is done, let it rest for 10 minutes before slicing and serving with the curry sauce.