Basic Chicken Stock/Soup for Babies

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.