How to Puree Chicken Perfectly Every Time

Pureeing chicken to a smooth, lump-free consistency requires careful attention at every step. From ingredient selection to cooking method and blending technique, multiple factors influence the final texture and taste of chicken puree. Whether preparing it for babies just starting solids, individuals with swallowing disorders, or simply wanting an easy-to-eat protein source, proper pureeing is key. This comprehensive guide outlines the entire process for pureeing chicken optimally.

Choosing the Right Chicken

The first step is selecting high-quality chicken. Boneless, skinless chicken breast is a popular option since it’s lean and easy to handle. However, chicken thighs often produce a silkier puree because they contain more moisture and fat. If pursuing the smoothest, richest puree possible, chicken thighs are likely the better choice. But for a lower-fat version, chicken breast works great too. Always opt for fresh chicken from a reputable source, avoiding pre-frozen or pre-cooked chicken.

Cooking Methods for Tender, Moist Chicken

Proper cooking lays the foundation for creating an appetizing, lump-free chicken puree. The primary goal is to achieve completely cooked, fall-apart tender chicken that retains as much moisture as possible. Here are some of the top cooking methods:

• Simmering/Poaching: Submerging chicken pieces in gently simmering water or broth allows the meat to cook slowly and evenly, preserving moisture. Aim for 160-165°F internal temperature.

• Steaming: Like simmering, steaming prevents the chicken from drying out. Place chicken in a steamer basket over boiling water, cover, and steam until 165°F.

• Braising Partially submerge chicken in a small amount of liquid (broth wine etc). Cover and cook at low temperature until extremely tender.

• Pressure Cooking: Modern electric pressure cookers like the Instant Pot cook chicken quickly while keeping it incredibly moist. Use natural release to allow chicken to gradually decompress.

• Baking: Effective but requires vigilance to prevent drying. Bake covered with a bit of broth at 350°F until 165°F.

No matter the technique, use a food thermometer to verify doneness. Undercooked chicken poses safety risks.

Blending Technique for Smooth, Lump-Free Puree

Once the chicken is cooked, it’s ready for pureeing. The right equipment and method are critical.

Equipment

• Food processor or high-speed blender for smoothest results

• Immersion blender can work but may require more effort

• Avoid regular blenders

Technique

• Cut cooked chicken into 1-inch chunks

• Place 1 cup chicken in food processor/blender

• Add 2-4 tablespoons cooking liquid or broth

• Pulse to break up chicken, then blend on high until completely smooth

• Add more liquid if needed to reach desired consistency

• Scrape down sides periodically for even blending

Tailoring the Consistency

How thin or thick you make the chicken puree depends on its intended use.

For babies – thin, smooth, almost liquid puree is necessary for swallowing safety. Gradually thicken as tolerated.

For dysphagia diets – often a slightly thicker consistency is better to prevent aspiration issues.

Thinning the puree: Slowly blend in more liquid like broth, breast milk, or formula until desired consistency is reached.

Thickening the puree: Mix in a small amount of pureed vegetables like butternut squash or sweet potatoes. Or use a commercial thickening product made for dysphagia.

Flavor Enhancements

Plain chicken puree works well, but some simple additions can enhance taste.

• Low-sodium chicken broth adds savory flavor

• Pureed carrots, peas, or sweet potato provide natural sweetness

• For adults, fresh herbs, spices, lemon juice, and garlic can add interest

• Avoid salt and seasonings for babies under 12 months

Always confirm any additions are appropriate for the individual and any dietary restrictions.

Storing and Using Chicken Puree

• Refrigerate homemade puree for 2-3 days max

• Can be frozen in airtight containers for 1-2 months

• Thaw frozen puree overnight in refrigerator before using

• Heat gently before serving if desired

• Mix with vegetables or cereal for babies

• Add to soups, casseroles, pasta dishes for adults

With the right chicken, cooking method, blending technique, and storage, preparing smooth, tasty chicken puree at home is certainly achievable. Just remember—patience and vigilance in every step will ensure the best results.

Frequently Asked Questions

1. Can I use leftover cooked chicken?

Yes, leftover properly stored cooked chicken can be used to make puree. Ensure it’s still within safe consumption limits. Reheat thoroughly before pureeing.

2. Does bone-in chicken work for puree?

It’s best to use boneless chicken. Tiny bones can remain after pureeing bone-in chicken, creating a safety risk.

3. How long does homemade chicken puree last?

2-3 days maximum in the refrigerator. Can be frozen for 1-2 months.

4. What liquids work well for thinning chicken puree?

Low-sodium chicken broth, breast milk, formula, water. Avoid cow’s milk for babies under 12 months.

5. Should I add vegetables to chicken puree?

Small amounts of cooked, pureed veggies like carrots, peas, and sweet potato can add flavor and nutrition.

6. Is canned chicken ok for puree?

While it will work, canned chicken typically has an inferior taste and saltier profile compared to fresh cooked chicken. Rinse before pureeing to remove excess sodium.

7. What are signs that chicken puree has spoiled?

Discard at any signs of spoilage like foul smell, change in color/texture, mold growth. Follow strict storage guidelines.

8. How do I introduce chicken puree to a baby?

Start with 1-2 teaspoons and gradually increase serving size as tolerated. Offer it alone first then try mixing with vegetables or cereal.

9. Is an immersion blender ok for chicken puree?

It can work but a high-powered blender or food processor produces the smoothest, lump-free consistency with greater ease.

10. How can I thicken homemade chicken puree?

Mix in small amounts of pureed cooked vegetables like butternut squash or sweet potatoes. Can also use a commercial thickening product.