1 pound boneless, skinless chicken thighs
water to cover
Trim excess fat from chicken.
In large sauce pan, boil chicken in water for about 20 minutes or until no longer pink.
Remove from heat. Remove chicken from pan and put in a bowl. Pour broth into another bowl. Let broth cool at room temperature for about 30 minutes. Refrigerate chicken and let it also cool for about 30 minutes.
(Note: Do not put hot meat or liquid in the blender – it will cause it to short circuit.)
Cut the chicken into 1 inch cubes (so that it will blend more smoothly) and be sure that no bits of bones were left. Put chicken cubes in blender.
Add 1/2 cup of the broth and blend on high for 30 seconds.
Remove cover, check consistency. Add additional broth and/or blend longer until mixture reaches the consistency of baby food, checking every 30 seconds. Let the blender rest every 30 second so it doesn’t overheat. Be sure to blend until the mixture is smooth (not grainy). Spoon into 6 to 7 jars.
Refrigerate what can be eaten in a few days. Freeze the rest.
When serving, warm in microwave only to room temperature. (If refrigerated, it takes about 10 to 15 seconds.)