INGREDIENTS
3
Carrots, cut into 1-inch chunks (about 1.5 cups)
3
Celery, cut into 1-inch chunks (about 1.5 cups), ribs
4 cloves
Garlic
1/2
Lemon
1 cup
Mushrooms
2 tbsp
Tarragon, fresh
1/2
Yellow onion
3/4 cup
Bone broth
2 tbsp
Cassava flour
165 g
Cassava flour
2 tbsp
Coconut flour
5/8 cup
Palm shortening
5/8 tsp
Sea salt
5 tbsp
Water
1 lb
Pastured boneless, skinless chicken thighs, cut into 2-inch chunks
1 tbsp
Solid cooking fat