Rub Magic Sarap on chicken and marinate for at least 6 hours.
In a pan heat olive oil and butter. Add carrots and onions and cook until soft.
Add garlic and ground pork and cook until brown.
Then add chestnuts, apples and raisins and cook some more.
Season with Magic Sarap and cinnamon powder. Then add bread crumbs and mix.
Turn off heat and cool. Add eggs to the mixture and mix well.
Stuff the mixture to each chicken cavity.
Tuck chicken wings under the breast to prevent it from burning.
Tie each chicken legs together to keep its from and seal the cavity with toothpicks to prevent the stuffing from oozing out.
Season chicken with more Magic Sarap then roast in a 350 °F oven for about 1 hour and 30 minutes.
After the first 30 minutes, baste with Magic Sarap dissolved in water (about 1:3 ratio, for every 1 Tbsp. Magic Sarap, 3 Tbsp. water.)
Repeat every 20 minutes and brush with melted butter on the last 5 minutes of baking.
Let rest before serving with gravy on the side.