Ingredients:
3 1/2 lb chicken
1/3 cup dijon mustard
2 tsp soy sauce
1 tsp gingerroot, minced
1 cl garlic, minced
2 cup chicken stock
4 tsp all-purpose flour
Instructions:
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.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
The chicken is the country's, but the city eats it. - George Herbert
Prairie Roast Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
