Chicken Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 20.27 g | (21 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 1.8 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.11 g | (0 %) |
| Vitamin A | 112.84 mg | (14,105 %) | ||
| Vitamin D | 0.29 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 12.55 mg | (105 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 4.02 μg | (1 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 0.23 mg | (0 %) | ||
| Potassium | 204.49 mg | (5 %) | ||
| Calcium | 40.3 mg | (4 %) | ||
| Magnesium | 21.12 mg | (7 %) | ||
| Iron | 0.86 mg | (6 %) | ||
| Iodine | 6.09 μg | (3 %) | ||
| Zinc | 0.72 mg | (9 %) | ||
| Saturated fatty acids | 7.99 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 95.35 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 9 ozs Chicken breasts
- 2 sprigs marjoram
- salt
- 5 ozs Whipped cream
- 1 Tbsp Port wine
- freshly ground peppers
Preparation steps
Rinse the chicken breasts and pat dry. Cut the chicken breasts into small cubes, cover with plastic wrap and place in the freezer for about 20 minutes.
Meanwhile, rinse the marjoram, shake dry, pluck the leaves and finely chop.
Whip about about half of the cream and place in the refrigerator.
Place the chilled chicken breast cubes in an electric blender, season with salt and pour some of the port wine and chilled whipped cream. Puree finely and add only as much remaining cream into it to get a creamy, glossy and soft mixture. Pass the puree through a fine sieve and mix with the remaining port wine. Stir in the marjoram and chilled whipped cream, and season with pepper.
Now the chicken puree is ready for further processing depending upon the recipe.
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