1 4-pound chicken
Kosher salt and pepper
2 bundles flat-leaf parsley, cleaned and dried -- chop the tops of 1 bundle and leave 1 bundle intact
2 fresh bay leaves
1 small onion
Black pepper
1 stick (1/2 cup) butter
2 1/2 pounds small to medium thin-skinned white or red potatoes, halved or quartered
2 rounded tablespoons flour
1 1/2 to 2 tablespoons honey
1 cup chicken stock