• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Prairie Roast Chicken

  • Recipe Submitted by on

Category: Main Dish, Poultry, Canadian

 Ingredients List

  • 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

 Directions

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.


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?