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Perfect Chicken Puree
by Cheryl Tallman, www.freshbaby.com

• 3 Boneless chicken breasts
  
• 1 can (14 oz.) low-sodium chicken broth

1. Cook 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.
2. Puree Put the chicken pieces and 1/2 cup of the cooking broth in a blender or food processor. Puree the food, adding an additional 1/4 to 1/2 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.
3. Freeze 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, and author of the So Easy Baby Food and the new book So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com for more delicious tips.

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