Commercial gravies tends to be high in salt and are unsuitable for babies. This gravy recipe includes making up a chicken stock and thickening it up to make a gravy suitable for your weaning baby. For a tasty baby led weaning snack, serve as a dip with our Christmas Stuffing for Baby.
Another option is to use salt free stock cubes instead of making up the chicken stock.
Cook time: 20 minutes
Makes: 4 Adult portions
Ingredients
4-6 boneless, skinless chicken thighs
1 small carrot, sliced
1/2 onion, roughly chopped
1 celery stalk, roughly chopped
1 bay leaf
baby rice
Method
- Place vegetables and meat in a small pan and pour over water to cover the meat.
- Bring to the boil, then reduce the heat and simmer for 10 minutes (or until the chicken is cooked through).
- Strain the stock into a bowl. Discard the bay leaf, vegetables and chicken.
- To thicken, add some baby rice.
Weaning and Storage
6 months+ - Use as a dip for finger foods such as chopped vegetables or our Christmas Stuffing for Baby.
