3-4 lb whole chicken, preferably humanely raised and organic
1 large onion, cut in half with skin removed
1/4 c. white wine (optional)
4 garlic cloves
1 T. each: savory, thyme, rosemary
2 bay leaves
sprinkling of salt, pepper garlic seasoning salt
2 T. butter
1 T. corn starch
In a large slow cooker, place whole potatoes, onion, bay leaves, wine, and garlic cloves in bottom and sprinkle with salt, pepper, garlic seasoning. In a separate bowl, combine savory, thyme, and rosemary, rub between fingers to break up the herbs and release their oils. Sprinkle salt, pepper, garlic seasoning on breast side of whole chicken then sprinkle herb mixture onto breast side of chicken. Place chicken, breast side down, on top of potatoes and onions, into slow cooker. Now sprinkle salt, pepper, garlic seasoning and herb mixture onto this side of the chicken that is facing up. Place lid on and cook on high for 3-4 hours.
Remove chicken from slow cooker and place on a cutting board to rest. Remove onions to separate bowl or plate. Remove potatoes and garlic cloves along with about 1/2 c. of the liquid that has accumulated at the bottom of the cooker to a bowl and mash with 2 T. butter and a dash of sea salt.
To make a gluten free gravy: Place 2 c. of liquid from bottom of slow cooker into a medium sauce pan and heat over medium heat. Add corn starch to 1/4 c. cold water to make a slurry. Add this slurry to the sauce pan along with 2 T. brown rice flour and 1 tsp sea salt Whisk in. Cook until mixture just boils and begins to thicken. Remove from heat.
Section the chicken however you see fit. I like to eat the thigh first while my husband likes the breast. Serve with onion, mashed potatoes smothered in gravy alongside a simple arugula salad.
After dinner, section the chicken pieces, place pieces in a container for the fridge. We can get about three meals plus chicken broth from one whole chicken, so this is an exceptional cost effective buy. The remaining bones, skin and chicken bits not worth eating, I place back into the slow cooker with about 6 c. of water to cook on low for 10 hours. This will make a broth with more depth of flavor than you can find in a box, more than worth the few minutes it takes separate the final broth into jars. Use a sieve and fill each jar leaving 1 inch of head room. To prevent the jar from breaking, keep the lid off, put jar and lid into freezer and in a day when the broth is frozen, twist on the cap.