According to the American Academy of Pediatrics, babies are allowed to eat chicken as soon as their bodies are ready to accept solid food intake, usually at 4-6 months of age. If your child is already at that stage, try giving them pureed chicken which is not only soft in texture so it is easy to eat, but also rich in vitamins and minerals that are important for the health of baby's growth and development, such as iron and zinc. To make chicken puree, you need to first cook the chicken thoroughly, then mix it with a little liquid before mashing it with the help of a blender or food processor. To make the puree even richer in taste and nutrition, you can also add a little powdered spices, juice, or your child's favorite fruits and vegetables.
Ingredients
- 1-2 pieces of cooked chicken thighs, remove the skin and bones
- 4-6 tbsp. water, broth used to cook chicken, or juice
- Pinch of powdered herbs or spices, such as garlic, rosemary, or parsley (optional)
- 45 grams of steamed fruit or vegetables (optional)
Step
Part 1 of 3: Boiling Chicken
Step 1. Choose cuts of red meat that are richer in iron content
In general, babies who consume only breast milk will benefit greatly from eating foods rich in zinc and iron. Even though white cuts of meat are lower in fat, it's best to stick to red meat cuts that contain more iron and antioxidants, such as upper thighs or lower thighs.
- Because most infant formula contains iron and important additional micronutrients, formula-fed infants do not have to receive additional iron intake from red meat. To be sure, try to consult the type of meat that is most suitable for consumption by your child.
- Chicken thighs also have a higher fat content when compared to chicken breasts. As a result, these parts can be easier to grind and have a richer taste when eaten.
- You'll need 1-2 chicken thighs to make about 65 grams of cooked chicken. In general, 170 grams of boneless and skinless chicken will yield about 85 grams of cooked chicken. However, if the size of the chicken used is relatively small, you will most likely have to increase the portion.
Step 2. Remove the bones and skin from the chicken
If possible, buy skinless, boneless chicken. Otherwise, skin the chicken independently and remove the bones before processing it into a puree.
Chicken skin will not be completely smooth when processed into puree. If you choose not to throw away the skin, there will likely be a bit of skin remaining in the puree and a risk of choking a child while eating it
Step 3. Cut the chicken into small cubes
Before cooking, use a very sharp knife to cut the chicken into small cubes. Place the chicken pieces on a cutting board, then slice lengthwise with a thickness of 1.5 cm first before cutting the chicken into cubes.
- Place the chicken pieces in the freezer for 15 minutes first to make them easier to cut later.
- Make sure you always use a very sharp knife to cut the chicken. Hold the chicken properly so you don't cut your finger or accidentally hurt it while you're at it!
Step 4. Pour the water or stock into the pot until the chicken is well submerged
Put the diced chicken into the pot, then pour the surface with water until all the chicken pieces are well submerged. If you want, you can also use stock to enhance the taste of the chicken, although the chicken will also produce broth when it's boiled.
Tip:
If you want, you can also grill the chicken or boil it in a pressure cooker. However, always remember that you will have to add a measure of liquid when mashing the roast chicken for a smoother texture.
Step 5. Bring the liquid to a boil in a saucepan
Place the pot on the stove and heat the liquid in it over medium to high heat. Cover the pot, and wait for the liquid to boil.
The time it takes will depend on the amount of liquid you use. Don't hesitate to check the condition of the chicken periodically to make sure it's not overcooked
Step 6. Reduce the heat and continue the process of simmering the chicken for 15-20 minutes
Once the liquid in the pot has come to a boil, reduce the heat to low, then cover the pot and simmer the chicken over low heat until the inside is no longer pink and the juices are clear when the chicken is cut. Supposedly, these results can be obtained after 15-20 minutes.
Make sure the chicken is not overcooked so that the texture is not sticky when eaten
Part 2 of 3: Making Classic Chicken Puree
Step 1. Set aside 4 to 6 tablespoons of the stock that comes out when the chicken is cooked
To get a really smooth puree, you'll need to add a little liquid to the chicken to be pureed. That's why, it's best not to throw away the broth that comes out when the chicken is cooked so that it can be mixed into the chicken to be mashed.
By using natural chicken broth, the chicken will definitely get the nutrients that were lost when cooked
Tip:
If your child has never had chicken before, using chicken stock may make the puree taste too strong for his taste buds. If he doesn't like the natural taste of chicken, try mashing the chicken with water or juice instead of stock.
Step 2. Put 65 grams of cooked chicken into a blender or food processor
Prepare the chicken that has been cooked and diced, then place it in a bowl or put it in a blender/ food processor. If the chicken has just cooked, let it rest for a few minutes until it cools down.
- Wait until the chicken is cool enough to touch.
- Have a blender or food processor ready before putting the chicken into the bowl!
Step 3. Add 2 to 3 tablespoons of liquid
Before you start mashing the chicken, pour a few tablespoons of stock into a bowl to soften the texture of the chicken and make the puree a smoother texture later.
Don't pour all the liquids at the same time. Using too much liquid can make the puree too runny when consumed
Step 4. Close the blender or food processor
Don't press any buttons until the lid on the blender or food processor is securely in place to prevent the chicken from splattering in all directions when mashed!
Some food processors have a jar that allows you to add various additional ingredients while the chicken is pureed. If your food processor is not equipped with this feature, it means that you will have to turn it off and open the lid first if you want to add liquids or other ingredients
Step 5. Press the “pulse” button until the chicken is coarsely chopped
Instead of going straight to the "pure" option in a blender or food processor, press the "pulse" button a few times first to coarsely chop the chicken for easier mashing later.
Use this method to make sure that the whole chicken is evenly processed
Step 6. Puree the chicken until the texture is not lumpy
Put your blender or food processor on “pure” mode, then puree the chicken and stock until you get the consistency you want. Periodically check the texture of the puree to make sure it doesn't have lumps or doesn't process well.
This process should only take a few minutes. However, the duration will vary greatly depending on the power of the blender or food processor you are using
Step 7. Add the remaining liquid gradually, if necessary
If too little liquid is used, the puree will be too dry or gritty. To work around this, try adding the amount of water or stock gradually until you get the texture you want.
- Do not use too much liquid so that the puree is not too runny.
- If the puree is too runny, you can add more chicken to thicken it up.
Part 3 of 3: Adding Various Flavors
Step 1. Replace the water or broth with juice to make the puree taste more "friendly" to the baby's tongue
If your child doesn't like the taste of classic chicken puree, try modifying the liquid used to disguise the natural flavor of the chicken. For example, you can use apple juice or white wine instead of broth or water, or even mix the two.
So that the baby does not receive excess sugar intake, use juices that do not contain sugar
Step 2. Add some herbs or spices to enhance the puree's taste
Even though most parents don't have the courage to season their baby's food with strong spices, you can actually do this experiment to introduce new and unique flavors to your child's tongue, you know! For example, you can add a pinch of ground spices, such as black pepper, garlic, or rosemary to enhance the puree's flavor.
- Use a little spice or seasoning first so the child can get used to the new taste.
- Do this experiment after your child has tried the classic puree, and make sure you don't add more than one new spice at a time. This way, if your baby has allergies, you can easily identify the spices that are allergens and need to be avoided in the future.
Tip:
If you want, you can also mix fresh or dried herbs into your baby's food. However, if you want to use fresh herbs, make sure you grind them first so they don't choke your child when they eat them.
Step 3. Add a variety of children's favorite fruits or vegetables to enrich the nutrition of the chicken puree
In addition, puree will taste even more delicious, you know, if you mix it with various types of fruits and vegetables! Before mashing, first dice the fruits and vegetables that will be used, then cook them until they are cooked and soft.
- Steam fruits or vegetables instead of boiling them to retain their nutrients and natural flavour.
- Add about 45g of cooked vegetables or fruit to a blender or food processor to blend with the chicken.
- Try mixing chicken puree with apples, pears, carrots, sweet potatoes, peas, or spinach.
- Add new ingredients gradually so that if your child has an allergy, you can more easily identify the allergen.
