-
1
Preheat oven to 425F.
-
2
Rinse the chicken and pat dry.
-
3
Squeeze the juice of the lemon all over the chicken and in the cavity.
-
4
Rub the chicken all over with the mustard, ginger, and salt and pepper to taste.
-
5
Place in a metal roasting pan and scatter 4 of the onions in the pan.
-
6
Roast undisturbed for 30 minutes.
-
7
Meanwhile, simmer the giblets, the remaining 2 onions, the bouillon powder, and 2 cups of the water in a small saucepan over medium heat for 25 to 30 minutes.
-
8
Set aside.
-
9
Reduce the oven heat to 375F and pour the remaining 2 cup water into the pan.
-
10
Roast the chicken 30 minutes more, basting occasionally with the pan juices.
-
11
Strain the giblet stock and pour 3/4 cup of the stock into the roasting pan.
-
12
Roast, basting occasionally, for 30 minutes more.
-
13
Remove the chicken from the oven and cut into serving pieces with a knife and fork (the chicken should be falling off the bone).
-
14
Mix the chicken with the onions and juices in the pan and pour in the remaining giblet stock.
-
15
Cover the pan with aluminum foil and bake for 15 minutes.
-
16
Serve on a large platter surrounded by the juices.
