Chicken & Dumpling Bake - AIP, Paleo, low-FODMAP option

INGREDIENTS

STEW

Tb Pastured lard or tallow, or Refined coconut oil

1 lb

Chicken, boneless skinless

Tb Herbes de Provence

1/4 tsp

Garlic powder (for low-FODMAP, omit)

1 lb

Butternut squash, cubed (for low-FODMAP, use Kabocha or Acorn squash)

Leeks, halved and sliced, washed very well (for low-FODMAP, use only green parts)

heaping cup Baby carrots

Himalayan salt,

2 cups

Bone broth, chicken

1 1/2

Tb Arrowroot starch

Tb Water, filtered

DUMPLINGS

2/3 cup

Arrowroot starch

1/3 cup

Coconut flour(for low-FODMAP, use if you can tolerate -or-replace with 1/4 cup arrowroot starch *this will make for a denser dumpling*)

1/2 tsp

Himalayan salt

1/4 cup

+ 1/8 cup Lard, pastured, melted and cooled

1/3 cup

Coconut milk

1 tsp

Maple syrup (omit for low-FODMAP)

1/2 tsp

Baking soda

1 tsp

Apple cider vinegar

Tb Gelatin, pastured

1/4 cup

room-temp water

1/4 cup

hot water

1/2 tsp

Cream of tartar