Recipe Library — Consumer

Minced & Moist (MM5) Braised Chicken Thighs

8 Servings
Photo of Minced & Moist (MM5) Braised Chicken Thighs Packaging

Sundays are better spent together. And these Braised Chicken Thighs will bring back memories of Sunday chicken dinner with this Minced & Moist, Level 5 (MM5) or Pureed, Level 4 (PU4) recipe.

Ingredients

1.5 lbs Chicken Thighs, Braised, Prepared

8 fl oz Reserved Broth

2 Tbsp + 2 tsp Thick-It® Original Food & Beverage Thickener

Serving Size

#8 scoop

Directions

1. Wash hands before beginning preparation. Sanitize surfaces and equipment (CCP).

2. Prepare chicken thighs according to your General Diet recipe for Braised Chicken Thighs. Cook until tender.

3. Remove skin and bone from chicken. Weigh out 1.5 lbs.

4. Reserve 8 fl oz of cooking broth that has been strained of any bits. Hold at 140°F or higher (CCP).

5. Place chicken in a food processor. Pulse until there are no large lumps or pieces present and particles are 4mm in width and 15mm in length or less in size. NOTE: May mince by hand with knife as an alternate method.

6. Combine hot broth with Thick-It® Original Food & Beverage Thickener. Whisk briskly until thickener has dissolved. Let it thicken for one minute.

7. Incorporate thickened broth mixture into minced meat so it becomes moist and cohesive.

8. Test before serving per IDDSI Testing Methods for Minced & Moist, Level 5 (MM5) using the Fork Pressure Test, Spoon Tilt Test, and No separate thin liquid. Refer to IDDSI.org for how to use these testing methods.

9. Hold at 140°F or higher until service (CCP).

10.Serve using #8 scoop.

Serving Suggestions

• Verify final recipe and any garnishes using IDDSI Testing Methods for IDDSI Minced & Moist, Level 5 (MM5) before service: Fork Pressure Test, Spoon Tilt Test, No separate thin liquid.

• Amount of moisture in cooked chicken can vary. Recipe may be altered to include more or less broth and/or more or less Thick-It® Original Food & Beverage Thickener depending on the results of IDDSI testing.

• Recipe standardized and tested at 155°F. Temperature may affect IDDSI testing results.

• Make certain to refer to local food regulation for management of time and temperature values for prepared items. This would apply to hot and cold holding as well as time out of temperature control.

• For optimal quality and safety, these products are intended for immediate consumption upon preparation or within 24 hours following proper handling guidance.

Nutrition Information

Per Serving

Calories 157

Protein 21 g

Total Carbohydrates 1 g

Total Fat 7 g

Sodium 179 mg

Cholesterol 121 mg

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