Ingredients
- 1 whole (4 to 5 pounds) chicken
- 3 cups chicken stock (gluten free)
- 1/2 pounds fresh carrots, peeled and chopped
- 1 yellow onion, chopped
- 4 cloves garlic
- 4 to 6 sprigs fresh oregano
- 4 to 6 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon ground sage
- Fresh ground pepper to taste
- Salt to taste
- 1/4 teaspoon garlic salt
- 1 pound potatoes, peeled
- 1/4 cup gluten-free biscuit mix (more or less)
How to Make
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Step 1: Place the chicken in the crock and add carrots, onion, garlic, oregano, thyme, bay leaves, sage, salt and pepper.
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Step 2: Pour in the chicken stock, cover the crock and cook high for 4 hours.
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Step 3: In a large bowl, grate your potatoes with the fine side of grater.
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Step 4: Stir in the garlic salt then the flour, a bit at a time until the mixture just starts to stick together and not runny.
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Step 5: Drop a spoonful at a time into the liquid of the crock-pot around the chicken until you have used up all the batter.
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Step 6: Cover the crockpot and let cook for another hour.
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Step 7: Optional: I like to take out the chicken and place it in a roasting pan in preheated 350 degree oven, uncovered for about 30 minutes to crisp the skin. This is a personal preference and not necessary.
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Step 8: Enjoy!
Tips & Variations
- Crock-pot
We hope you enjoy this recipe!
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