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Abbrevations: tsp = teaspoon tbl = tablespoon
R9
2 WHOLE CHICKENS
Serves 6-8
2 large onions
2 small bouquet garni (parsley, sage, dill)
2 x 1 – 1.5kg chickens
4 tablespoons prepared pesto
1. Place 1 onion and 1 bouquet garni into each
chicken cavity. Carefully ease the skin away
from chicken breast and rub 2 tablespoons
pesto between the meat and the skin.
Carefully replace the skin. Truss both chickens
individually with wetted kitchen string.
2. Place suitable sized trivets (or two heat proof
upturned saucers) into the removable crockery
bowl. Place a chicken onto each trivet.
3. Cover with lid and cook on Low 6-8 hours or
High 4 hours or until cooked and the juices run
clear. Please Note: Some chickens roasted by
this method may release a large amount of fat
and liquid.
4. At end of cooking, carefully remove each
chicken from the removable crockery bowl.
Remove the kitchen string, onions and
bouquet garni and discard.
Bouque garni
Combine a small selection of herbs, suitable to
the food being cooked, and tie with kitchen string.
Remove at the end of cooking and discard.
One large chicken can be cooked by this
method – cook on Low 5-6 hours or High 3
hours or until cooked and the juices run clear.
Note
Chicken continued