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.
