LEMON HERB ROASTED JUMBO CHICKEN

Ingredients:

10	cloves	garlic, crushed
2	tbsp	iodized rock salt
1	tbsp	dried rosemary
1	tsp	dried thyme
1	L	water
1	whole	MAGNOLIA CHICKEN JUMBO
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED, softened
2	tsp	dried rosemary
1	tsp	dried thyme
2	tbsp	iodized rock salt
2	pc	lemon

Procedure:

Combine the brining liquid ingredients in a saucepot. Simmer liquid over medium heat for 5 minutes. Let cool completely. Put chicken into liquid then add more water to completely submerge chicken and brine for 12 hours.
Preheat oven to 300F.
Drain chicken from brining liquid then transfer to a roasting rack/tray.
Loosen the skin of chicken then spread the softened butter under the skin then sprinkle rosemary, thyme and salt onto chicken and rub the herbs onto chicken. Grate zest of lemons over chicken then slice the lemons in half then stuff into the chicken cavity. Bake for 2 ½ hours or until juices run clear and skin has browned. Serve while hot.

Makes 8-10 servings.

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