by Cheryl Tallman
It's baked chicken for dinner. Yum! Baby is in his chair, looking at the oaty-o's disdainfully. "Where's mine?" his look seems to say.
Coming right up if you've made a batch of "perfect chicken puree!" -- nutrition and perfect in texture for your baby. Here's how:
3 Boneless chicken breasts
1 can (14 oz.) low-sodium chicken broth
Place chicken in a pot of low-sodium chicken broth. Bring the pot to a boil over high heat. Turn down to low heat, cover and simmer until the chicken is done, about 15 to 20 minutes. Do not let the water boil off; add more water if necessary. To test whether it is done, remove a piece of chicken and cut it in half. If it is thoroughly cooked, the chicken meat will be white or light brown all the way through. Remove chicken pieces from the pan, reserving the cooking broth. Let chicken cool and chop into small pieces.
Put the chicken pieces and &frac;12 cup of the cooking broth in a blender or food processor. Puree the food, adding an additional ¼ to &frac;12 cup of broth to get a smooth texture. At least once during the puree process, stop the appliance and scrape down the sides of the bowl with a spatula.
Spoon the pureed chicken into ice cube trays and cover them. Put them in the freezer for 8 to 10 hours or overnight.
4. Pop and Store:
Write "CHICKEN" and the date on a freezer storage bag. Remove the baby food trays from the freezer and quickly run hot water over the back of the tray. Twist the tray to pop the chicken cubes out and into the freezer storage bag. Place the storage bag in the freezer.
Makes: About 24 one-ounce servings
About the author: Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, available at many fine specialty stores, BabiesRUs.com, Target.com and national chains including Whole Foods Markets. Visit Cheryl online for more delicious tips.
© Cheryl Tallman. Permission to republish granted by Net Connect Publicity.
Image © Ben Husmann | stock.xchange