Grind-Your-Own Chicken Primer

If you own a food processor, a crank-driven food grinder or even a sharp chef's blade, you can make your own ground/chopped chicken at home. Use boneless, skinless breasts for the leanest blend, or create your own combination of white and dark meat. 

  1. Decide how much ground chicken you need. Plan for about 5 ounces of uncooked chicken per person (for ¼-pound burgers).
  2. Cut chicken into chunks (1 inch or so) or thick slices. Place in a single layer on a wax or parchment paper-lined baking sheet. Slide into the freezer for about 20 minutes.
  3. Prepare a food processor fitted with the metal blade.*
  4. Place the partially frozen chicken in the work bowl. Pulse the blade, just until the meat is ground up but still has some texture (so it’s not a paste.)
  5. Plan ahead: grind up chicken in 1-pound batches. Wrap in waxed freezer paper and securely seal the packages with freezer tape—just like at the butcher shop. Record the grinding date on each package with a permanent marker. Now you’ve got your own supply of meat for summer grilling, entertaining, or a quick pot of chili or spaghetti sauce!

*You can also finely chop the chicken by hand with a sharp chef’s blade until the chicken is the consistency you like. Or you can use a manual meat grinder that clamps to the side of the kitchen counter—they allow you to control the coarseness of the grind.


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