HOME > Chowhound > Home Cooking >
Do you create unique foods? Get great advice
TELL US

Ground Chicken Question

a
ariellasdaddy Jan 8, 2008 12:12 PM

I have a bunch of ground chicken in my freezer, but the problem is when I make chicken balls (instead of meatballs using beef) it gets dried out. Same with using ground chicken for burgers or in stuffed cabbage. Is there anything I can do to prevent it? I understand the fact that it's got less fat means it won't be as moist, but there's got to be something I can do with it that's flavorful. Thanks in advance.

  1. Upload a photo (10 MB limit)
Delete
  1. s
    Shayna Madel Jan 8, 2008 12:20 PM

    Maybe try adding some grated onion when you add whatever else you normally add. That's what I have had luck with when I have used ground turkey. With the water in the onions, that may help.

    1 Reply
    1. re: Shayna Madel
      soypower Jan 8, 2008 02:04 PM

      i do this too! and the key is grated onion...i pulverize mine until it looks like applesauce, but grating should give you the same results. it seems as if the onions sort of melt when they cook giving you a nice, moist meatball. i'd also suggest adding cheese for the same melting properties, but most people use chicken to make it less fatty...another important thing i've noticed is that when you pack the meatball or burger, you need to use a very light touch...densely packing the meat is not recommended.

    2. b
      bnemes3343 Jan 8, 2008 12:23 PM

      I know this totally defeats your reason for using chicken in the first place, but when I make turkey burgers, I press a tsp of cold butter into the center of the burgers. They are really great this way. Actually, I recall hearing about some famous chef who placed a small chunk of ice in the center of a burger to keep it moist.

      1. chocabot Jan 8, 2008 12:25 PM

        Try mixing in a bit of breadcrumb or milk soaked crumbs and wet seasonings like tabasco or hot sauce instead of chili powder or flakes.

        1. jnk Jan 8, 2008 12:30 PM

          I use ground turkey instead of ground chicken for my meatballs (due to the chicken's texture) and I mix in bread crumbs, ketchup and sauteed onions. Works for us and by the way, it works as a meat loaf or burger, just season it the way you want.

          1. l
            LoN Jan 8, 2008 01:27 PM

            I made RR's turkey burgers with spinach and feta the other night and they stayed moist and we quite enjoyed them!

            1. Cheese Boy Jan 8, 2008 01:27 PM

              A definite fix would be to use day-old bread soaked in water (or milk) rather than use commercial breadcrumbs. This would yield very moist meatballs.

              1. diablo Jan 8, 2008 01:36 PM

                Adding finely chopped mushrooms works well and adds no fat.

                1. waver Jan 8, 2008 01:38 PM

                  I add a little yogurt and some bread crumbs to meatballs or burgers. I think this was in Cook's Illustrated at some point.

                  1. l
                    Linda513 Jan 8, 2008 01:56 PM

                    I made these chicken burgers with thai peanut sauce last night and they were outrageous:

                    http://find.myrecipes.com/recipes/rec...

                    Show Hidden Posts