Ingredients

3 pounds whole chicken
2 tsp. ground ginger
1 lemon, pricked
24 cloves garlic, peeled
3 C. chicken broth
freshly ground pepper

Cooking Instructions

Preheat the oven to 350 degrees F. Wash the chicken and pat it dry inside and out. Place the lemon in the cavity and place the chicken in a small roasting pan. Cut one clove of garlic in half and rub over the breast skin. Bake the chicken for 20 minutes. Add 1-1/2 C. broth and bake for another 20 minutes. Reduce the heat to 375 degrees F. Add the remaining broth and garlic, and cook for another 30 to 40 minutes, basting every 10 minutes. Remove the chicken from the pan and place it on a platter, breast side down, to rest for 10 to 15 minutes. Pour the collected juices into a fat skimming cup and de-fat. With a fork, mash the garlic. Place the garlic and defatted juices back in the roasting pan. Over medium-high heat, reduce the juices by half, stirring frequently. Strain, if desired, for a smoother sauce. Carve the chicken and pass the sauce at the table.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)