Doak the chook overnight in a brine bath, dry it thouroughly. Push butter up between the skin and meat, spred it round by massaging it with your fingers, then wack a lemon and a couple of pieces of garlic up were the stuffing usually goes, then tie the skin together. Itll be great. Alternatively you ard going to have to use the alternative method.
Doak the chook overnight in a brine bath, dry it thouroughly....
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