1/2 pound ground beef
1-1/2 teaspoons cornstarch
3/4 cup plus 1 tablespoon water (divided)
1 tablespoon fat
Fry ground beef until medium well.
Remove and cool the ground beef, preserving 1 tablespoon of the fat. Discard rest of fat.
Whisk the cornstarch with 1 tablespoon of cold water.
Add to the tablespoon of fat and blend well.
Pour into skillet.
Gradually stir in the 3/4 cup of water and bring just to a boil.
Remove from heat and cool.
When beef and broth are cool, put the beef in a blender and pulse on high for 15 seconds four times, resting at least 15 seconds after each pulse.
Spoon into baby food jars, only to 1/3 full, as it is high in fat. Makes about 7 to 8. Freeze what will not be eaten within a couple of days.
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.