Slow-Cooked Chicken Dinner

Ingredients

• 3 carrots, sliced
• 1 large onion, sliced
• 3 celery ribs, sliced into 1 inch pieces
• 1/2 cup chicken stock
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 (3 lb)  whole chickens
• 2 tablespoons lemon juice
• 1 chicken liver or chicken giblets
• 1 1/2 teaspoons olive oil
• 1/4 cup rolled oat or 3 tablespoons oat flour

Directions

1. 1

   Arrange two thirds of the carrots, onions, and celery in the bottom of a crock pot. Add the stock or water and sprinkle with half of basil and thyme.

2. 2

   Cut the chicken into serving pieces. Remove the skin. Place the 2 breast halves in a single layer atop the vegetables. Sprinkle with 1 tbsp lemon juice and a little of the remaining basil and thyme.

3. 3

   Add remaining chicken pieces and sprinkle with remaining lemon juice and basil and thyme.

4. 4

   Cover pot thightly and cook on low setting for 5 to 6 hours. Remove chicken and vegetables to a serving paltter. Keep them warm in low heat oven while you prepare gravy.

5. 5

   Pour cooking juices into a 2 cup measuring cup. If needed, add enough stock to measure 2 cups. Reserve.

6. 6

   Saute the chicken liver or giblets in the oil for 10 minutes. Remove from pan and chop finely. If still pink on inside, saute for another minute or two.

7. 7

   Blend the rolled oats in a blender to a fine powder. Skip this if using oat flour.

8. 8

   Add reserved stock and blend with flour for 20 seconds. Pour into saute pan, add chopped liver or giblets, abd bring to a boil. Stir as sauce thickens. Taste for seasonings and then serve with chicken.