Categories: Chicken, Low-fat, Main dish, Poultry 
      Yield: 4 servings 
  
      3 lb Whole chicken 
      2 ts Ground ginger 
      1    Lemon, pricked 
     24 cl Garlic, peeled 
      3 c  Chicken broth 
      1    Freshly ground pepper 
  
  Preheat the oven to 350. 
  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 cups broth and bake for 
  another 20 minutes. Reduce the heat to 375, add the remaining broth 
  and garlic and cook for another 30 to 40 minutes, basting every ten 
  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 defat. 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 you desire a smoother sauce. Carve the 
  chicken and pass the sauce at the table.