Chicken and carrot can be blended into a smooth early meal, but fully cooking the chicken and avoiding fibrous meat pieces are important. Tender carrots help keep the mixture soft.
Cook chicken breast thoroughly, checking the thickest part reaches 74°C (165°F) with a food thermometer.
Steam peeled, chopped carrots until they crush easily with a fork.
Blend chicken and carrots with a little safe cooking liquid until completely smooth and moist. Check for tough meat strands, then cool before serving.
Blend cooked chicken until no stringy or chewy pieces remain, with carrots that crush readily and enough safe liquid to make a moist spoonable purée.
Smooth meat blend.
Soft mashed bits allowed.
Plain chicken and carrot do not intentionally include a major allergen; check any broth or seasoning used separately.
Cool and refrigerate cooked, untouched portions promptly. Reheat until steaming hot throughout, stir and cool before serving; discard leftovers from baby's bowl.
Cool and refrigerate cooked, untouched portions promptly. Reheat until steaming hot throughout, stir and cool before serving; discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
