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Pureed Carrots and Chicken

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Ingredients

  • 1 chicken leg with thigh
  • 2 cup water
  • 4 cup carrots, cleaned and peeled

Preparation

Baking Directions:

Simmer chicken in gently boiling water until meat is very tender, about 1 to 1-1/2 hours.

Set meat aside (be sure to keep cool while preparing the carrots).

To cook carrots, use the broth used to simmer the chicken, and gently boil until soft, about 30 to 40 minutes.

Puree the carrots with the chicken, using reserved chicken broth to moisten the mixture.

You can make a larger batch to freeze for future use.

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