Pureed Chicken with Gravy
4
The family’s version
- Roast chicken
- Mashed potatoes
- Carrots
- Gravy
The Level 4 version
- 160 g tender chicken thigh, skin removed
- 140 g peeled potatoes, boiled soft
- 90 g peeled carrots, boiled very soft
- 220 ml thick smooth gravy
- 1 tbsp butter
Convert it
- Remove chicken skin, browned crust, cartilage, and bone; use only moist, tender meat.
- Blend chicken with warm gravy until silky, then pass it through a fine sieve.
- Blend potatoes with butter and gravy without overworking them; blend and sieve the carrots separately.
- Adjust every component so it holds a mound, has no liquid separation, and slides off a tilted spoon with little residue.
- Plate as separate smooth mounds and run both the fork-drip and spoon-tilt tests before serving.
EquipmentHigh-speed blender, fine sieve, spoon and fork for testing
SLP tipThick gravy supplies moisture and flavor, but too little makes chicken puree sticky; add it gradually and keep testing.
Before serving: run the spoon tilt and fork drip tests on the finished plate. Recipes guide you to a texture. Only the test confirms it.
Follow Your Swallow · https://followyourswallow.com/recipes/pureed-chicken-and-gravy-level-4
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