a different way to roast a bird: cut the backbone out with poultry shears and "spread eagle" the bird. marinate with your favorite flavors (for this i rubbed crushed garlic and black pepper paste all over the chicken, and poured about a quarter cup of equal parts sweet soy and fish sauce and 2 tsps. of calamansi juice).
roast in the usual way...i find that with this method a whole chicken is more evenly marinated and the roasting time is a bit quicker. let the chicken rest 15 minutes before carving.
