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Using Chicken or Vegetable Stocks In Baby Food
Using chicken stock or any other type of stock, including vegetable and beef, is considered ok for babies who are at least 8 months old. When choosing stocks at the store always buy stocks that are organic, low-sodium and do not contain msg (monosodium glutamate). Read the label and check out what's exactly inside. The ingredient list should be short and all natural. If you can't pronounce an ingredient or do not know what the ingredient is, skip to the next brand.
Many of our recipes call for some type of stock but if you're concerned or your pediatrician has informed you not to use any stocks, just replace with water. Your baby won't miss the flavor at all!
You can always make your own stock at home and store in the freezer. Here are some simple recipes for basic stocks:
Chicken Stock
1 whole chicken, rinsed
10 baby carrots
4 celery stalks
2 cloves garlic
4 springs fresh thyme
2 bay leaves
1 small onion
1 tsp. peppercorns
2 gallons of water
Bring water to a boil and add all ingredients. Simmer covered but slightly cracked open for 4 hours.
Vegetable Stock
1 medium onion, peeled
1 leek, cleaned
4 celery stalks
10 baby carrots
1 turnip, halved
3 tomatoes, halved
1 cup button mushrooms, halved
5 springs parsley
2 bay leaves
4 springs thyme
1 tsp. peppercorns
2 cloves of garlic
2 gallons of water
Bring water to a boil and add all ingredients. Simmer covered but slightly cracked open for 4 hours.
Beef Stock
Several large beef bones
1 medium onion, peeled
4 celery stalks
10 baby carrots
1 can tomato paste
1 cup button mushrooms, halved
5 springs parsley
2 bay leaves
4 springs thyme
1 tsp. peppercorns
2 cloves of garlic
2 gallons of water
Bring water to a boil and add all ingredients. Simmer covered but slightly cracked open for 4 hours.
