Preparation
Preheat the oven to 390 ° F. Wash the chicken and dry it inside and out with a clean cloth. Put the lemon in the chicken and put it in a saucepan for roasting. Cut a clove of garlic and rub it on the skin of the breast. Then rub the ground ginger. Bake the chicken for 20 minutes; add 1/2 cup of chicken stock and bake 20 minutes more. Reduce heat to 347 ° F. Add the remaining broth and the garlic, cook for 30 to 40 minutes, bathing it every 10 minutes with the liquid that you release. Remove the chicken from the tray and put it to rest with the breast down for 10 to 15 minutes. Degreas the juice (the sauce), crush the garlic with a fork and mix it with the defatted juice, at medium temperature, until it reduces by half, moving it frequently. If you want a lighter sauce, you can strain the juice. Slice the chicken and put the sauce on the table so that everyone can serve themselves to their liking. NOTE: for the reheated part, discard the remaining chicken and heat it with the remaining sauce. Serve on toasted bread.
