1 pound boneless, skinless chicken thighs
1 tablespoon cornstarch
1 tablespoon chicken fat drippings
1 cup and 1 tablespoon water, divided
Bake chicken thighs at 350 for 30 to 35 minutes. Remove chicken and let cool in refrigerator for 30 minutes.
Whisk the cornstarch with 1 tablespoon of cold water. Stir in 1 tablespoon 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 in refrigerator for 30 minutes.
(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 twice, resting about 15 seconds between pulses, until mixture reaches the consistency of baby food. Add more water if needed to reach the desired consistency. 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.