Pureed Chicken Thighs

Servings

Serving size

1/3 cup

COOKING TIME

30 minutes

This recipe utilizes leftover roasted chicken thighs to create a smooth puree for patients requiring a texture modified diet. This recipe requires that chicken thighs be roasted first. You might use leftover chicken thighs from the Sheet Pan Roasted Chicken and Vegetables recipe.

Ingredients

12 ounces Boneless, skinless chicken thighs (roasted)

1/2 cup no salt added chicken stock

1/4 tsp. Salt

Instructions

Gather all ingredients and equipment.

In a small pot, heat stock to a simmer.

Shred meat by hand into chunks.

Add chicken meat, hot stock, and salt to a blender. Blend until a smooth puree is formed, scraping down the sides of the blender frequently and adding additional stock or water, as needed.

Serve warm, immediately.