Prairie Roast Chicken

1. 1

   Remove giblets and neck from chicken.

2. 2

   Rinse and pat chicken dry inside and out.

3. 3

   Tie chicken legs together with kitchen string; tuck wings under back.

4. 4

   Place, breast side up, on rack in roasting pan.

5. 5

   Combine mustard, soy sauce, gingerroot and garlic; brush all over chicken.

6. 6

   Pour in 1 1/2 cup of the chicken stock.

7. 7

   Roast in 325F (160C) basting every 30 minutes, for 2 hours or until juices run clear.

8. 8

   Transfer chicken to platter; tent with foil and let stand for 10 minutes before carving.

9. 9

   Meanwhile, skim fat from pan juices.

10. 10

    Sprinkle flour over juices; cook over medium-high heat, stirring for 1 minutes.

11. 11

    Pour in remaining chicken stock; cook, stirring until thickened.

12. 12

    Pour into warmed gravy boat and serve with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.