G butchered one of our chickens yesterday and today I cooked it up. It was a young cockarel, 20 wks old, and weighed in at just over 1.5 kgs.
After trussing it, I put the chook in the slow cooker with a lemon in its cavity, a little olive oil on its skin and a dash of stock in the pot, covered it with tin foil and then the lid of the slow cooker. I left it to cook for about 6 hours.
Then I roasted it in the oven for a couple of hours (covering it with tin foil after it had browned so that it didn't dry out) with some additional lemon thyme scattered on top, and some sea salt and pepper. We ate it with some roast potatoes and parsnips and some boiled veg on the side, plus of course gravy. The meat was quite tender and very tasty. Will try this method (slow cooking first) again with an older chook (we have a couple of mature hens to cull) to see what the results are.
Sorry no photos, we were in too much of a rush to eat!