Simple Chicken Puree
A smooth, protein-rich puree perfect for introducing meat to babies. Chicken provides essential iron and zinc, supporting healthy growth and development. This recipe is easy to digest and can be mixed with vegetables or fruits for variety.
Ingredients
- 1 small boneless, skinless chicken breast
- 1/2 cup water or low-sodium chicken broth
- 2-3 tbsp breast milk, formula, or water (optional)
Method
- 1
Rinse the chicken breast under cold water and pat dry with a paper towel.
Use fresh chicken and check for any visible fat or gristle to remove for a smoother puree.
- 2
Place the chicken in a small pot and add water or low-sodium chicken broth to cover it halfway.
Avoid using salt or seasonings, as babies under 12 months should not have added salt.
- 3
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Ensure the chicken is well-cooked to kill any bacteria and make it easier to puree.
- 4
Remove the chicken from the pot, let it cool slightly, and shred it into small pieces using two forks or chop finely.
Shredding helps achieve a smoother texture when blending.
- 5
Transfer the shredded chicken to a blender or food processor, add 2-3 tablespoons of breast milk, formula, or water, and blend until smooth, adding more liquid if needed.
Start with less liquid and add gradually to reach your desired consistency; it should be thin for beginners.
- 6
Serve immediately or store in an airtight container in the refrigerator for up to 2 days or freeze in ice cube trays for up to 1 month.
Label with the date and thaw portions as needed; always check temperature before serving to avoid burns.