1 whole chicken (4 to 5 pounds)
3 cups chicken stock
1/2 pounds fresh carrots, peeled and chopped
1 onion, chopped
4 cloves garlic
4-6 sprigs fresh oregano
4-6 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 raw potatoes, peeled
1/4 cup gluten free flour (more or less)
Place the chicken in the crock and add carrots, onion, garlic, oregano, thyme, bay leaves, sage, salt and pepper.
Pour in the chicken stock, cover the crock and cook high for 4 hours.
In a large bowl, grate your potatoes with the fine side of grater.
Stir in the garlic salt then the flour, a bit at a time until the mixture just starts to stick together and not runny.
Drop a spoonful at a time into the liquid of the crock-pot around the chicken until you have used up all the batter.
Cover the crockpot and let cook for another hour.
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.Enjoy!