Slow-Cooked Chicken Dinner

• 3 carrots, sliced
• 1 large onion, sliced
• 3 celery ribs, sliced into 1 inch pieces
• 12 cup chicken stock
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 (3 lb) whole chickens
• 2 tablespoons lemon juice
• 1 chicken livers or 1 chicken giblets
• 1 12 teaspoons olive oil
• 14 cup rolled oats or 3 tablespoons oat flour

1. Arrange two thirds of the carrots, onions, and celery in the bottom of a crock pot.
2. Add the stock or water and sprinkle with half of basil and thyme.
3. Cut the chicken into serving pieces.
4. Remove the skin.
5. Place the 2 breast halves in a single layer atop the vegetables.
6. Sprinkle with 1 tbsp lemon juice and a little of the remaining basil and thyme.
7. Add remaining chicken pieces and sprinkle with remaining lemon juice and basil and thyme.
8. Cover pot thightly and cook on low setting for 5 to 6 hours.
9. Remove chicken and vegetables to a serving paltter.
10. Keep them warm in low heat oven while you prepare gravy.
11. Pour cooking juices into a 2 cup measuring cup.
12. If needed, add enough stock to measure 2 cups.
13. Reserve.
14. Saute the chicken liver or giblets in the oil for 10 minutes.
15. Remove from pan and chop finely.
16. If still pink on inside, saute for another minute or two.
17. Blend the rolled oats in a blender to a fine powder.
18. Skip this if using oat flour.
19. Add reserved stock and blend with flour for 20 seconds.
20. Pour into saute pan, add chopped liver or giblets, abd bring to a boil.
21. Stir as sauce thickens.
22. Taste for seasonings and then serve with chicken.

carrots, onion, celery, chicken, basil, thyme, whole chickens, lemon juice, chicken livers, olive oil, rolled oats

Taken from www.food.com/recipe/slow-cooked-chicken-dinner-290629 (may not work)