At 14 months, Simona still has an easier time chewing chicken and other meats that are boiled rather than cooked in the oven. Of course, it depends on the type of cut but for the most part I find it easier and safer to boil the meat I use in her recipes.
When preparing chicken, it is very important to clean all surfaces and utensils thoroughly after handling, as it carries dangerous bacteria. At the same time, it is equally important to make sure you prepare and cook the meat as safely as possible. I would like to share with you one approach I follow when cooking meat, especially chicken:
- Place meat in a saucepan and cover with cold water
- Shortly before the water reaches its boiling point, you will notice foam will begin accumulating
- Scrape the foam continuously until you can gather most of it
- As the water continues boiling there may be more foam that generates; try to get as much as you can
- If needed, add more water and lower the temperature until meat is tender
For beef (again, depending on the cut), it may be best to cook in a slow-cooker. I find boiled beef gets a bit tough and chewy.
I hope this helps!