Prairie Roast Chicken (#1688)

Serves
Ready
12
2.2
Hours
Prep
Cook
10
Minutes
2
Hours
Categories
Chicken Poultry Main
Share This Recipe

Ingredients

  • 3 1/2 pounds Chicken
  • 1/3 cup Dijon Mustard
  • 2 tsp Tamari Soy Sauce
  • 1 tsp Ginger Root minced
  • 1 clove Garlic minced
  • 2 cups Chicken Broth
  • 4 tsp All-Purpose Flour

Directions

  1. Remove giblets and neck from chicken.
  2. Rinse and pat chicken dry inside and out.
  3. Tie chicken legs together with kitchen string; tuck wings under back.
  4. Place, breast side up, on rack in roasting pan.
  5. Combine mustard, soy sauce, gingerroot and garlic; brush all over chicken.
  6. Pour in 1 1/2 cup of the chicken stock.
  7. Roast in 325° f (160° c) basting every 30 minutes, for 2 hours or until juices run clear.
  8. Transfer chicken to platter; tent with foil and let stand for 10 minutes before carving.
  9. Meanwhile, skim fat from pan juices.
  10. Sprinkle flour over juices; cook over medium-high heat, stirring for 1 minutes.
  11. Pour in remaining chicken stock; cook, stirring until thickened.
  12. Pour into warmed gravy boat and serve with chicken.
Source: {{url}}