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