5 minutes ago, Susanwusan said:I don't think I'll get one of those. We have a thermomix, but that was donated, extra thankfully with two jugs.
Well - you can make a pretty respectable puree in the Thermomix - I'd poach the chicken in stock (or sous vide with some stock for flavor which is probably what I'd do) then puree it with as much of the stock as you need to get the texture you are after.
I recall pureeing a Swiss Chalet chicken (sans skin and bones) in the Cuisinart a number of years ago for my mother in law when she was dying and couldn't handle solids without choking. Turned out very nicely.
