1 (6 pound) whole chicken
2 tablespoon cornstarch
2 teaspoons lemon juice
1 teaspoon paprika
3 bay leaves
Place chicken in a medium bowl. Heat oil in a large skillet over medium heat until butter is melted and brown evenly.
In a mixing bowl, combine cornstarch, lemon juice, paprika, and 2 bay leaves. Stir to coat the chicken. Condition the chicken according to package instructions. Meanwhile, prepare the "flower" sauce.
While mixture is still warm, heat oil in a skillet over medium heat. Add dry vegetables and cover, browning honey and cornstarch in heat (the cornstarch and vegetable mixture will be very sticky when they go together). Remove uncovered from heat. Stir each side of the mixture into the hot oil, if necessary, to achieve desired color.
Pour sauce over the chicken, scald it completely, then reduce heat to low. Bring chicken to a simmer, then simmer 5 to 10 minutes.
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