| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Low-fat, Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 3 | lb | Whole chicken |
| 2 | ts | Ground ginger |
| 1 | Lemon, pricked | |
| 24 | cl | Garlic, peeled |
| 3 | c | Chicken broth |
| 1 | Freshly ground pepper |
INSTRUCTIONS
Preheat the oven to 350. Wash the chicken and pat it dry inside and out. Place the lemon in the cavity and place the chicken in a small roasting pan. Cut one clove of garlic in half and rub over the breast skin. Bake the chicken for 20 minutes; add 1 1/2 cups broth and bake for another 20 minutes. Reduce the heat to 375, add the remaining broth and garlic and cook for another 30 to 40 minutes, basting every ten minutes. Remove the chicken from the pan and place it on a platter, breast side down to rest for 10 to 15 minutes. Pour the collected juices into a fat-skimming cup and defat. With a fork, mash the garlic. Place the garlic and defatted juices back in the roasting pan. Over medium-high heat, reduce the juices by half, stirring frequently. Strain if you desire a smoother sauce. Carve the chicken and pass the sauce at the table.
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