Prairie Roast Chicken
An easy way to roast a whole chicken, and it comes out tender, moist and delicious. The leftovers can be put into salads or wraps or sandwiches to make a few more simply delicious meals.
Yield
12 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
chicken
|
|
| ⅓ | cup |
dijon mustard
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
ginger root
minced |
|
| 1 | clove |
garlic
minced |
|
| 2 | cups |
chicken broth
|
|
| 4 | teaspoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
chicken
|
|
| 79 | ml |
dijon mustard
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
ginger root
minced |
|
| 1 | clove |
garlic
minced |
|
| 473 | ml |
chicken broth
|
|
| 2E+1 | ml |
all-purpose flour
|
|
Directions
Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out.
Tie chicken legs together with kitchen string; tuck wings under back. Place, breast side up, on the rack in roasting pan.
Combine mustard, soy sauce, gingerroot, and garlic; brush all over chicken. Pour in 1½ cup of the chicken stock.
Roast in 325℉ (160℃) basting every 30 minutes, for 2 hours or until juices run clear.
Transfer chicken to platter; tent with foil and let stand for 10 minutes before carving.
Meanwhile, skim fat from pan juices. Sprinkle flour over juices; cook over medium-high heat, stirring for 1 minutes. Pour in remaining chicken stock; cook, stirring until thickened.
Pour into warmed gravy boat and serve with chicken.
