How to serve chicken by age
6–8 months
Slow-cooked thigh meat pulled into thick strips, or soft moist chicken patties. Check there's no bone, cartilage or tough sinew.
9–11 months
Moist thigh meat shredded into small soft pieces, or tender meatballs cut into quarters. Dark meat stays softer than dry breast.
12–24 months
Family chicken shredded thin or chopped into small bites, kept moist with sauce. No large chunks or dry, stringy pieces.
Needs special prep: high
choking risk in its raw or whole form
Use moist dark meat pulled into thick strips or shredded fine, or soft patties. Remove every bone, cartilage and tough sinew; no drumsticks to gnaw.
Chunks of meat are on the AAP and CDC choking-hazard lists, and dry, stringy chicken is hard to chew.
Nutrition
- Contains protein and zinc.
- Contains heme iron, more of it in dark meat.
Preparation tips
- Slow-cook thighs in unsalted broth until they fall apart, then shred.
- Mix ground chicken with grated zucchini to keep patties moist.
Sources
- American Academy of Pediatrics · HealthyChildren.org: Starting Solid Foods
- CDC · Infant and Toddler Nutrition: Choking Hazards
- NHS Best Start in Life · Weaning
This is general information, not medical advice. Read our disclaimer and methodology.
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