1 pound boneless chicken thighs
1 tablespoon cornstarch
2 tablespoons chicken fat drippings (if the cooking of the thighs doesn’t produce enough fat, you can add a little butter)
1 cup and 1 tablespoon water, divided
Bake chicken thighs at 350 for 30 to 40 minutes. Remove chicken and let cool.
Whisk the cornstarch with 1 tablespoon of cold water. Stir in 2 tablespoons of the chicken fat. Pour mixture into a skillet or saucepan. Turn heat on medium high and whisk continuously. Gradually add in 1 cup of water. Heat until gravy just until it comes to a boil. Remove from heat and let cool.
(Note: Do not put hot meat or liquid in the blender – it will cause it to short circuit.)
Blend the chicken with the gravy, pulsing on high for 15 seconds four times, resting about 15 seconds between pulses, until mixture reaches the consistency of baby food. Spoon into 8 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 15 seconds.) Then add a small amount of warm water until the mixture has the same consistency as Gerber chicken baby food.