Recipe - Prairie Roast Chicken

3 One half pound Chicken
1/3 cup Dijon mustard
2 teaspoon Soy sauce
1 teaspoon Gingerroot; minced
1 cl Garlic; minced
2 cup Chicken stock
4 teaspoon Allpurpose 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 1One half 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 mediumhigh
heat, stirring for 1 minutes. Pour in remaining chicken stock; cook,
stirring until thickened. Pour into warmed gravy boat and serve with
chicken.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini