| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Poultry, Main dish, Canadian |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken |
| 1/3 |
c |
Dijon mustard |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Gingerroot; minced |
| 1 |
cl |
Garlic; minced |
| 2 |
c |
Chicken stock |
| 4 |
ts |
All-purpose flour |
INSTRUCTIONS
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 rack in roasting pan. Combine mustard, soy sauce,
gingerroot and garlic; brush all over chicken. Pour in 1-1/2 cup of the
chicken stock. Roast in 325F 160C oven, basting every 30 minutes, for 2
hours or until juices run clear when chicken is pierced and meat
thermometer inserted in thigh reads 185F 85C. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: he understands”