1 (1.2kg) whole piece MAGNOLIA FRESH WHOLE CHICKEN
3 tbsp. soy sauce
1 tbsp. calamansi or lemon juice
1/4 tsp ground black pepper
1 (225 g) pack MAGNOLIA GOLD BUTTER UNSALTED, softened
1 tsp dried rosemary
1/4 tsp thyme leaves
1/8 tsp sage
1/4 tsp garlic salt
4 stalks lemon grass
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED, melted for basting
1. Marinate chicken in soy sauce, calamansi, and pepper.
2. Soften butter and blend in the herbs and garlic salt. Loosen skin of chicken and rub butter with rosemary, thyme, sage, and garlic in between the skin.
3. Pound lemongrass with the back of the knife. Stuff chicken with lemongrass. Marinate for at least 1 hour.
4. Roast chicken for 1 hour and 30 minutes at 350. Brush with melted butter every 15 minutes.
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