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. 

A small bowl of raw ground chicken
  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.