If you are non vegetarians, then chicken puree is a great way to get protein into your little one’s diet. Chicken puree is a great way to introduce a new flavor to your baby’s diet with extra protein and flavor. Any meat is great for a baby. It is loaded with essential vitamins, iron, zinc, fat and protein which are needed for a baby’s growth.
Westerners are known for starting chicken as early as 7 months in their child’s diet. Many Indian pediatricians are conservative when it comes to meat, asking parents to wait till 8 to 10 months. My own fauji pediatrician said to wait for a year and that is what I did. Personally I am more of an egg-tarian but being from the North East, my hubby is a hard core non vegetarian.
So, please follow your doctor’s advice before introducing meat, fish and egg into your child’s diet.
Ingredients
250 grams of chicken breast
2 cup chicken broth/stock
Parsley or pinch of pepper
To introduce meat to your baby it is suggested to start with a simple basic chicken puree. Take the chicken breasts and simmer them in chicken stock/broth with little parsley for added flavor. Do not overcook the chicken which will leave it hard and chewy.
If you don’t have chicken broth, then just cut up the chicken breast into small pieces and cook it in a pressure cooker for 2 to 3 whistles along with 2 cups of water. You can also add parsley, pinch of pepper or other spices in moderation.
Put the cooked chicken in a blender and blend till smooth. This puree is great in taste as is, but you can add carrots, onions and other vegetables as your baby develops taste.
If you baby is very young, you can first begin with the broth or the watery soup part of the boiled chicken. Slowly increase the amount the chicken in the puree.
While it is always advisable to feed your baby fresh food, the left over puree can be kept in the freezer for up to 3 days and can be thawed overnight to use it again.
Please Note:
Breastmilk is best for baby. Please consult your pediatrician before introducing new foods into your child’s diet.
