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 12 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. Do not overfill. Process until fine in consistency.

6. Add Thick It® Original Food & Beverage Thickener and broth. Process until smooth.

7. Scrape down sides of processor with rubber spatula and process for an additional 30 seconds.

8. Test per IDDSI Testing Methods for Pureed, Level4 (PU4) using the Fork Drip Test, Spoon Tilt Test, 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 #10 scoop.

• Verify final recipe and any garnishes using IDDSI testing methods for IDDSI Puréed, Level 4 (PU4) before service: Fork Drip 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.