I love my
infant son and I promised to take care of him as long as my heart pumps. Diagnosed
with G6PD deficiency, I tend to be VERY particular with his solid food intake. I
cook most of his solids and try to avoid commercial baby food.
When he
reached 8 months old, I started giving him 2oz of chicken soup after his dinner.
He loves his soup so much he down them like a hungry wolf (even after a full
dinner). Effort not wasted J
The below chicken
stock/soup recipe is suitable for infant who are taking solid and meat. Only slight difference from the basic chicken
stock recipe you find in this blog. I only use DQ Clean Chicken.
I have been
using their free range chicken for four years now. DQ raise their chicken without
the use of antibiotic and growth hormone. Their chickens roam freely on their
organic grass field and not fattened with grain feeds. And their chickens are
lean and I don’t need to go through the tedious process of skinning and
removing fats. Don’t get pulled away when you see the price. RM26.00 per 1.3kg
bird, worth every penny and I don’t think I will make any switch.
Do check
them out http://www.dqcleanchicken.com/
or follow them on Facebook. They also have great ideas in sustainable home
farming (do read about their padi in baldi) and share seeds from their farms. Available
in most organic shops and selected supermarkets.
Basic Chicken Stock/Soup for Babies
Yield: 1.5litre of stock
Prep Time: 3 hours
1.3kg Whole DQ free range chicken - chopped
2 medium sized organic carrot
1 organic yellow onion - quartered
2 rib/stalk organic celery - cut
into 2 inches length
1 stalk of organic leek – cut into 2 inches length
3 cloves of garlic - bruised
5 pieces of whole black pepper – crushed
3 litres of water
Note: I usually, portion out the breasts for baby solid.
The work flow
1. In stock pot, lightly sear chopped chicken
for three minutes on each side
2. Add
in organic onion, carrot, celery, leek, garlic and black pepper and toss them
3. Add
in water and let it boil
4. Close
lid and reduce to medium heat. Boil for two hours.
5. Let the stock cool before straining
and portioning. To maximize the yield, squeeze the vegetables for the “hidden”
stock.
Storage.
1. Portion stock using ice cube tray. Once set in freezer, pop them out and
store them in zip lock bags.
