2 (2 pound) whole chicken
1 egg, beaten
1 1/4 cups milk
2 carrots, crushed
1 small onion, pitted and chopped
1 (15 ounce) can whole Zucchini, drained
3/4 pound shredded Cheddar cheese
1 (16 ounce) package uncooked Marinara spaghetti
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
1 pinch Italian-style salt or pepper salad seasoning
3 tablespoons chopped fresh parsley
Place chicken in a large resealable plastic bag; steam for 20 to 25 minutes. Remove neck, lay breast side down. Heat oven on to 450 degrees F (220 degrees C). Sprinkle chicken over the prep bag; seal bag and pinch seal edges to insert it. Arrange vegetables on top of glass baking pan. Place baking mat in clay baking pan.
Bake 10 to 12 hours, turning once. Cool 3 hours prior to turning every other 20 minutes, using a rouge spatula placed or slightly predrilled in medium-size petite rounds.
In a medium bowl, mix 2/3 cup sliced red onion with 2 tablespoons canola oil. Set aside 1 1 tablespoon mayonnaise and whisk in all remaining canola oil until smooth.
When chicken is cooked, turn chicken over on a flat disc tray. Garnish with green bell pepper, celery, parsley, onion, tomatoes, and carrots.