Whole “Roast” Pesto Chicken

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Serves 4

Cooking Time 4 to 5 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Getting a perfectly cooked, juicy whole chicken out of a slow cooker is actually much easier than it sounds. In our testing, we learned that the trick to getting a juicy chicken was to place the chicken in the slow cooker upside down. This was important for two reasons: First, it put the lean breast meat underneath the fattier legs and thighs, so that as the juices and fat rendered from the thighs, they dripped over the breast meat. Second, as the juices pooled in the bottom of the slow cooker, the breast was submerged, further helping the lean meat to retain moisture. For a big boost of flavor without any fuss, we turned to nutty, cheesy prepared basil pesto, which we spread both over and under the skin of the chicken. Check the temperature of the chicken after 4 hours of cooking and continue to monitor until breast registers 160 degrees and thighs register 175 degrees. You will need an oval slow cooker for this recipe. See the sidebar that follows the recipe.

1	(4½- to 5-pound) whole chicken, giblets discarded
1	cup prepared basil pesto
	Salt and pepper

1. Use your fingers to gently loosen skin covering breast and thighs of chicken; place ¼ cup pesto under skin, directly on meat of breast and thighs. Gently press on skin to distribute pesto over meat. Spread entire exterior surface of chicken with ¼ cup pesto and place, breast side down, in slow cooker. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

2. Transfer chicken to carving board, tent with aluminum foil, and let rest for 15 minutes. Strain cooking liquid into fat separator and let sit for 5 minutes; reserve ½ cup defatted liquid. Combine reserved liquid and remaining ½ cup pesto in bowl and season with salt and pepper to taste. Carve chicken, discarding skin if desired, and serve with sauce.