Prairie Roast Chicken
283
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.
Ingredients
| 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
|
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.
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?
Autumbreeze
I use no skin chicken breast for cholesterol reason can boil broil or bake can't fry anything
over 5 years ago