Make the “lacquer”: in a saucepan, boil the honey, the paprika, the curry, the pepper and the salt.
Brush the poultry with the lukewarm lacquer. Put a few sprigs of hay inside the chicken. Glaze the turnips, carrots and beets in butter and white base. Cook the chicken for 50 minutes at 180 °C, basting it regularly.
Enjoy your meal!
Frédéric Metzger, Restaurant Erckmann-Chatrian à Phalsbourg