Pureed Chicken
-
10 Mins
Prep Time
-
5 Mins
Cook Time
-
2
Servings
160 Calories
- 9g
Fat
- 0g
Carbs
- 20g
Protein
Trouble Swallowing
Ingredients
-
½ lb Ground Chicken
- ¼ Cup Water
- Vegetable Broth, amount varies
- Salt and Pepper, to taste
What You’ll Need
-
Small Skillet
-
Wooden Spoon
-
Fine Mesh Strainer
-
Small Bowl
-
Blender/Food Processor
-
Measuring Cup
- Allergens:
- N None
- View Substitutions
-
NNone:
No allergens for this recipe
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Chicken In a small skillet, combine the ground chicken and water. Using a wooden spoon, break up the chicken and cook, stirring constantly, until the chicken is opaque, and no pink remains, about 5 minutes. Remove from heat and allow to cool slightly. Wash hands and all surfaces that came in contact with raw chicken.
3.
Drain Chicken Drain the chicken in a fine-mesh sieve set over a bowl, reserving the cooking liquid.
4.
Puree Chicken Transfer the chicken to a food processor or blender and process until finely ground, about one minute. While continuing to process, slowly add the reserved cooking liquid. Add vegetable broth, if more liquid is needed, to reach desired consistency. Season with salt and pepper, to taste.
5.
Store Refrigerate in an airtight container for up to two days.
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Chicken is a lean protein source and may provide your body with the building blocks it needs to build new and healthy cells. Protein needs may also be elevated during cancer treatments.
Fatigue Buster
-
Make a Large Batch & Freeze
Make a larger batch and freeze, in an airtight container, for up to one month.
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