• 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


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

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