what do you personally use grnd chicken for?
The current Cooks Illustrated has a chicken soup recipe that calls for using ground chicken as part of a quick-to-make stock which also uses water and canned broth, plus chicken breast for the actual meat in the soup. They strain out the ground chicken - here, doggy! here, kitty! You could use some of your ground chicken to make bite-sized meatballs, and the rest to enrich a commercial broth, adding vegetables and noodles or another starch.
Creamed chicken/chicken a la king to top biscuits, rice, or waffles, or to fill crepes.
Stir-fry with your choice of vegetables and teriyaki or soy sauce.
Make an Italian tomato sauce with chicken rather than beef. Add Italian sausage if you have it. Layer with cheese and cooked pasta of any shape, and bake.
I use ground chicken to make a simple fresh breakfast sausage or chicken & shrimp boudin sausage. Excess patties can be frozen for next weekend's brekky.
Chicken Sausage Recipe
A little bacon is added because chicken (or turkey) are both so very lean, they need a bit of fat.
1 lb ground Chicken
3/4 tsp Kosher Salt
1/2 tsp rubbed Sage
1/2 tsp dried Thyme
1/2 tsp ground Nutmeg
1/8 tsp Cayenne pepper
2 strips of Bacon, uncooked, minced
In a chilled mixing bowl combine all ingredients and shape into 6-8 patties or logs. Cook immediately, about 5 minutes per side or until the juices run clear. To freeze, separate patties with parchment or freezer paper when stacking.
Try the ground chicken for Italian Wedding soup. The ground chicken works extremely well when substituted for the ground pork, ground beef, and chicken broth, the recipe customarily calls for. There is a small sacrifice in taste, yes, but overall the result is still *very* good, especially when you consider you've omitted 3 ingredients. : )
If you're not familiar with it, it's a northern Thai/Lao meat salad which can also be made with ground pork, beef or, I suppose, even turkey. I make mine with shallots, green cabbage, lime juice, fish sauce, mint, cilantro, ground dried chiles (cayenne or red pepper flakes would work), and toasted rice powder. There are lots of ways to make this dish. If you search for recipes, other spellings are laab and laap.
Most recipes I use ground beef or round for I sub quite often with lamb, chicken or turkey. Last night I had a friend over for dinner and made my Mexican Meatloaf Rings. I went to get ground turkey but they didn't have any so I used ground chicken. Just as good. It is a traditional meatloaf mix with a few mexican additions and then suffed in rings of bell peppers. Served with my black bean over rice, easy version and my romaine salad with avacado, olives and cilantro lime vineagrette. Simple.
Also Ground chicken burgers, excellent. I use 1 fresh slice of bread soaked in milk, then squeezed dry, 1 lb chicken, then lots of flavor. I like chili powder, cumin, 1 small onion diced fine, 1 poblano roasted and diced fine, 2 roasted red peppers, diced fine, fresh parsley and thyme, salt and pepper and grill seasoning. 1 teaspoon worscestershire and form into patties, Chill to firm up before grilling. I serve on a onion roll with a avacado aioli (avacado, mayo, sour cream and herbs and then a fresh tomato and a nice piece of bib lettuce and a couple of lightly grilled onion rings. Somewhat traditional but amazing. I make the sauce ahead and the burgers ahead. Just grill the bugers and rings, slice the tomatoes and dinner.
I also make chicken ravioli ... very good. Saute some shallots, garlic and roasted red pepper very fine chopped along with ground chicken. Lots of fresh seasonings of your choice. Mine always changes. I mix in some ricotta and mozz just a little to add as a binder then I stuff the wonton skins. Boil and then serve with a good cheese sauce. Just a standard bechemel with added mozz and parm. Although anything goes.
If you want other recipes, email me at firstname.lastname@example.org or email@example.com. Be glad to share anything. My chicken meatballs are great with a traditional sauce and spaghetti. I have other unique recipes, but I tend to enjoy the daily comfort food for me most of the time.
Absolutely, I actually posted it on CHOW, Mexican Meatloaf Rings. NOTE: I said to use 2 eggs, depending on your eggs, I made it last night and only used 1, I had extra large eggs, also I used 3 small chipoltes but in the last can they were all large so I only used one. Especially with kids go easy. I need to note that in my recipe and will edit it today.
And the first time I used Mexican shredded cheese, last night I used slices of pepper jack, either or works great. Whatever your favorite is. Please adjust your heat according to your taste, It is alot of fun. I am posting my black beans today.
3 strips of bacon, chopped and sauteed; 1 small onion diced; 1 teaspoon garlic; 2 cans black beans; 3 tablespoons salsa; 1 tablespoon cumin; 1 teaspoon oregano; salt and pepper to taste; 1 tablespoon cilantro fresh chopped.
Saute bacon, then add right to the pan the onion, garlic and saute another couple of minutes, then beans, seasoning and salsa. Let cook 15-20 minutes while the meatloafs cook. Add the cilantro the last 5 minutes and serve over white rice.
Also, made my Salad with Cilantro Lime Vinaigrette, very good with this dinner. (posting that today as well) Just chopped romaine hearts, Black olives halved, 1-2 avacados diced, 2 large shallots thin sliced and 1/4 cup cilantro. My dressing is lime juice, olive oil, dried oregano, salt and pepper a dash of red wine vinegar and I used just a pinch of red pepper flakes for heat (optional) and a pinch of sugar to offset the acidity.
I will post both today, but if you need me to send the recipe, contact me at firstname.lastname@example.org. Thanks. Always willing to share anything.
for a Thai lettuce wrap, sort of like Larb, except there isn't any rice in the meat mix I make.
Also I'll use it for meatballs either as part of a meat mix, (pork) and then alson in meatloaf, as part of meat mix. Depending on the ground meat, whether its all white or a mix of dark meat, it can be dry. I get around that with all additions, onions add moisture and so do mushrooms so they help to avoid the too dry factor that can happen when using pouitry ground meats.
Oh I almost forgot~ I've also used ground chicken for cannelloni in a tomato and bechamel sauce.
I love a recipe I got out of Gourmet a few years ago: Asian chicken patties. It includes chopped green onions, water chestnuts (fresh are even better if you can find them) cilantro, (my addition is a little minced garlic) form into patties and saute in oil. Delicious, hot or cold. I like to use breasts even tho it's a bit dry -- if you don't like dry, use dark meat or a mixture.
Here's a really quick weeknight chicken burger recipe: Ground chicken (1/2 each white and dark meats is best), chopped artichoke hearts, Worchestershire sauce and soy sauce, salt and pepper. Mix, form patties, grill on both sides - Yum! (I don't measure, but do chop the artichokes as finely as you can and don't use more than 1/2 cup per pound of chicken.
thai "larb gai" -- spicy chicken salad http://importfood.com/recipes/spicychicken.html
thai pad kee mao -- with fresh rice noodles, stir-fried and wok charred. my favorite! here is one of many variants on the recipe -- but i've never seen it with eggs, as this recipe calls for: http://www.chow.com/recipes/11087
another version, from epicurious: http://www.epicurious.com/recipes/food/views/Drunken-Noodles-232698
a technique video: http://www.wineandfoodtube.com/tube/v...