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Perfect Chicken Puree

By Cheryl Tallman

  • 3 boneless chicken breasts
  • 1 can (14 oz.) low-sodium chicken broth + 1 additional can as necessary
  1. Cook Place chicken breasts in a pot with broth and bring to a boil over high heat. Turn heat to low, cover and simmer for about 15 to 20 minutes. Do not let the liquid boil off; add water if necessary. To test for doneness, remove one chicken piece from the pot and cut it in half—thoroughly cooked meat will be white or light brown all the way through. Strain cooked chicken from pot and place on a cutting board; set aside remaining broth. Allow chicken to cool, then chop into small pieces.
  2. Puree Put chicken pieces and ½ cup of leftover broth in a blender or food processor. Puree the meat until texture is smooth, adding up to ½ cup more broth as needed. At least once during the puree process, stop the appliance and scrape down the sides of the bowl with a spatula.
  3. Freeze Spoon the pureed chicken into ice cube trays and cover with plastic wrap. Freeze for 8 to 10 hours, or overnight.
  4. Pop and Store Once the puree has set, remove trays from freezer; turn them bottom-side up and rinse under hot water for a few moments to loosen the cubes. Pop the cubes from the trays, and place them in a freezer storage bag marked with the word “CHICKEN” and the date of preparation. Thaw, warm and serve cubes as needed.