Prairie Roast Chicken

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Prairie Roast Chicken

main dish, poultry, canadian

3 1/2 lb chicken
1/3 cup dijon mustard
2 teaspoon soy sauce
1 teaspoon gingerroot; minced
1 centiliter garlic; minced
2 cup chicken stock
4 teaspoon 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 chicken.