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Prairie Roast Chicken

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      Title: PRAIRIE ROAST CHICKEN
 Categories: Poultry, Main dish, Canadian
      Yield: 4 Servings
 
  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 chicken.
 
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