2 Whole Chickens

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.

Note: 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.

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