Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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