INGREDIENTS
1 1/2
lbs Chicken thighs, skinless and boneless
6
Carrots
3
stalks Celery
3 cloves
Garlic
1 1/2
Leeks
1 1/2
Lemons
1 1/2
Onions
1
bunch Tarragon
9 cups
Chicken stock
6 tbsp
Arrowroot powder
2 tbsp
Sea salt, coarse
3 tbsp
Olive oil, extra virgin
12 tbsp
Water, filtered