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.