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.
soy sauce, tamari
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.