Pumpkin adds softness and colour to fully cooked chicken. Remove pumpkin rind, seeds and fibres and use a food thermometer for the chicken rather than relying on its appearance.
Remove pumpkin rind, seeds and stringy fibres, then steam the flesh until it crushes easily with a fork.
Cook boneless chicken fully, verifying the thickest piece reaches 74°C (165°F) with a thermometer.
Blend soft pumpkin and cooked chicken with a little safe liquid until smooth, checking that no chewy meat strands remain. Cool before feeding.
Blend thoroughly cooked chicken with soft pumpkin to a moist, spoonable consistency; make sure no hard rind or fibrous poultry pieces remain.
Smooth purée.
Mashed texture.
The listed ingredients do not intentionally contain a major allergen; check any seasonings or stocks separately.
Refrigerate cooked, untouched purée promptly. Reheat until steaming hot throughout, stir to remove hot spots and cool before serving; discard bowl leftovers.
Refrigerate cooked, untouched purée promptly. Reheat until steaming hot throughout, stir to remove hot spots and cool before serving; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
