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Prairie Roast Chicken

Prairie Roast Chicken Prairie Roast Chicken Prairie Roast Chicken 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.













Trans-fat Free, Low Carb


3 ½ pounds chicken
cup dijon mustard
2 teaspoons soy sauce, tamari
1 teaspoon ginger root
1 clove garlic
2 cups chicken broth
4 teaspoons all-purpose flour


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.


* not incl. in nutrient facts

Add review





I use no skin chicken breast for cholesterol reason can boil broil or bake can't fry anything

over 5 years ago

Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 27435% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 300mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 80g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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