Kenny Rogers Roasted Chicken
1 whole chicken
1/2 cup rock salt
2 tablespoons calamansi juice
1/4 cup soy sauce
1/4 cup corn oil
2 tablespoons chili catsup
2 teaspoons well-pounded garlic
1/2 teaspoon pepper mill grind black pepper
1/4 teaspoon mustard
Rub the chicken with rock salt. Rinse and pat dry. Place the chicken in a bowl.
Add the rest of the ingredients and let stand in the refrigerator for at least 8 - 24 hours.
Cook slowly, basting with the remaining marinade from time to time.