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No experience with a pressure cooker, but I'll do overnight on the lowest setting on the slow-cooker. Turns even the toughest old bird into a tender delight. (Beware - if you do this you might wanna debone. The carcass will literally fall apart if you leave it whole.)

Absolutely! Roasted farm-fresh chicken.... or better yet, now what the weather is nice... spatchcock a smaller one and grill it up on the BBQ!