METHOD:
1. Heat sweet potato, chicken and chicken broth in saucepan over low heat. Cover and simmer until chicken is opaque, about 4 minutes.
2. Add apple chunks and cook, uncovered, until apples are tender when pierced with fork, 2 to 3 minutes.
3. Remove from heat and strain, reserving liquid. To serve as finger food, chop into bite-sized pieces. For a stage-three puree, pulse in blender or food processor, adding reserved chicken stock until mixture reaches desired consistency.
4. Transfer to ice cube trays and freeze overnight.
5. Remove from trays and store in freezer bags until ready to use.
Yields 2 cups or 2 ice cube trays |
