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Categories:Viewed: 19 - Published at: 7 years ago
Ingredients
- 1 roasting chicken (about 4 1/2 pounds),
- Giblets from 4 1/2 pound roasting chicken
- 1 lemon, cut in half
- 2 tablespoons dry mustard
- 2 tablespoons ground ginger
- Salt and freshly ground black pepper, to taste
- 6 medium-size yellow onions, quartered
- 2 packages George Washington golden bouillon powder or 2 chicken bouillon cubes
- 2 3/4 cups water
Method
- Preheat oven to 425F.
- Rinse the chicken and pat dry.
- Squeeze the juice of the lemon all over the chicken and in the cavity.
- Rub the chicken all over with the mustard, ginger, and salt and pepper to taste.
- Place in a metal roasting pan and scatter 4 of the onions in the pan.
- Roast undisturbed for 30 minutes.
- Meanwhile, simmer the giblets, the remaining 2 onions, the bouillon powder, and 2 cups of the water in a small saucepan over medium heat for 25 to 30 minutes.
- Set aside.
- Reduce the oven heat to 375F and pour the remaining 2 cup water into the pan.
- Roast the chicken 30 minutes more, basting occasionally with the pan juices.
- Strain the giblet stock and pour 3/4 cup of the stock into the roasting pan.
- Roast, basting occasionally, for 30 minutes more.
- Remove the chicken from the oven and cut into serving pieces with a knife and fork (the chicken should be falling off the bone).
- Mix the chicken with the onions and juices in the pan and pour in the remaining giblet stock.
- Cover the pan with aluminum foil and bake for 15 minutes.
- Serve on a large platter surrounded by the juices.
