First meat: chicken and carrot purée
- Age: 6–8 months (First tastes)
- Texture: Purée
- Prep: 5 min
- Cook: 15 min
- Makes: 3 portions
Ingredients
- 1 small chicken thigh, boneless and skinless
- 1 carrot
- 150 ml water or unsalted stock
Contains: None of the common allergens
Method
- Dice the chicken and slice the carrot.
- Simmer both in the stock, covered, 15 minutes until the chicken is cooked through with no pink.
- Blend completely smooth with the cooking liquid — a first meat purée must have no strings.
- Cool to lukewarm.
Safety: Chicken cooked right through — no pink, no pink juices. Blended fully smooth.
Storage: Fridge 2 days, freezer 1 month.
Tip: Meat can come in the first weeks of solids and is one of the best iron sources there is. Thigh blends smoother than breast.
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