George's First Chicken Puree

Bouillon cubes are unsuitable for babies under a year as they are high in salt, so I make my own chicken broth and use it as a base for chicken and vegetable purees. It keeps in the refrigerator for 3 days. For babies over one year you can add 3 chicken bouillon cubes for a stronger flavor. Instead of a boiling fowl, you could use the carcass from a roasted chicken.

Makes Approximately 4 Pints

1 large boiling fowl, plus giblets
4 pints water
2 parsnips (I used sweet potatoes instead)
3 large carrots
2 leeks
2 large onions
1 celery stalk
2 sprigs of fresh parsley
1 sachet bouqut garnis

Cut the chicken into 8 pieces (or ask your butcher to do it for you), trimming any excess fat. Trim, peel, and wash the vegetables as necessary. Put the chicken pieces into a large saucepan together with the giblets. Cover with 4 pints of water, bring to a boil, and skim the froth from the top. Add the vegetables and parsley and simmer for about three hours. It is best to remove the chicken breasts after about 1 1/2 hours if you are going to eat them; otherwise they will become too dry. Leave in the refrigerator overnight and remove any congealed fat from the top in the morning. Strain the chicken and the vegetables to make the chicken broth. Season to taste.

Then, puree the chicken and vegetables together in a food mill, adding some broth as needed to make a chicken and vegetable puree.

Here is George's first chicken and vegetable puree - chicken, sweet potatoes, leeks, carrots, onion, celery, herbs. Lucky boy!

Chicken was shredded and added back to the pot. It all cooked down beautifully. Then the mixture was strained and pureed in our food processor.

Wendy puts the yummy puree in little tupperwares for the freezer.

And voila! Chicken and vegetable puree and an ice cube tray full of chicken broth!