Ingredients
- 4 pounds whole chicken
- kosher salt and pepper
- 2 bunches flat leaf parsley, one chopped/one bundle in tact
- 2 fresh bay leaves
- 1 small onion
- black pepper
- 1 stick butter
- 2.5 pounds small red potatoes, quartered
- 2 tablespoons flour, rounded
- 1.5 tablespoons honey
- 1 cup chicken stock
Directions
Season with salt inside and out. Place on rimmed dish and chill uncovered, 4 hours or overnight. Pat chicken dry, season with pepper. Stuff the chicken with the whole bunch of parsley, bay leaves, and the onion. Tie legs with string to secure cavity and close shut. In a large dutch oven, melt butter over medium heat. Add chicken and brown all over, 15 minutes or so. Reduce heat and cover, cook 50-60 minutes, turning occasionally, until done. Approximately 15 minutes before chicken is done, place potatoes in a pot and cover with water. Bring to boil, season with salt and cook until tender. Drain and return potatoes to hot pot. Remove chicken and remove string. Discard onion and bay leaves, save the parsley. Carve chicken into pieces. Cover with foil and warm towel. Whisk flour into chicken drippings over medium heat. Whisk in honey and stock, let thicken. Stir in parsley. Pour half the sauce over potatoes, other half over chicken. |