Chicken Puree

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Chicken Puree
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Health Score:
6,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
221
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie221 kcal(11 %)
Protein20.27 g(21 %)
Fat14 g(12 %)
Carbohydrates1.8 g(1 %)
Sugar added0 g(0 %)
Roughage0.11 g(0 %)
Vitamin A112.84 mg(14,105 %)
Vitamin D0.29 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.12 mg(11 %)
Niacin12.55 mg(105 %)
Vitamin B₆0.39 mg(28 %)
Folate4.02 μg(1 %)
Pantothenic acid0.7 mg(12 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C0.23 mg(0 %)
Potassium204.49 mg(5 %)
Calcium40.3 mg(4 %)
Magnesium21.12 mg(7 %)
Iron0.86 mg(6 %)
Iodine6.09 μg(3 %)
Zinc0.72 mg(9 %)
Saturated fatty acids7.99 g
Cholesterol95.35 mg

Ingredients

for
4
Ingredients
250 grams
2 sprigs
150 milliliters
1 tablespoon
freshly ground Pepper

Preparation steps

1.

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.

2.

Meanwhile, rinse the marjoram, shake dry, pluck the leaves and finely chop.

3.

Whip about about half of the cream and place in the refrigerator.

4.

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.

5.

Now the chicken puree is ready for further processing depending upon the recipe.

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