Ground chicken texture - mushy?
My SO has recently been into ground chicken. I think it tastes OK, but there is just something about the cooked texture that turns me off. I find it to be very mushy, like you don't really need to chew it, kind of a pasty texture if that makes any sense. Does anyone else feel this way or is it just me? It's not chicken breasts but both the dark and white meat so I don't think it's a too little fat issue as it has the same fat as 96% beef that I use all of the time and don't have an issue with at all. He thinks I'm crazy so I thought I'd find out if there were any other "crazies."
Don't know anything about ground chicken, but in my culture we make ground fish/shrimp balls. When we make them, we mix/beat the hell out of the "dough", quite the opposite of the meatball wisdom. Adding egg whites may also help.
Please report back if you plan to give it another chance!
I've only actually used it once to make these cheese stuffed meatballs and I agree with you. I'd much rather use ground turkey than ground chicken.
I might attempt to grind my own breasts to see what that does as I'd like to make my own chicken sausages but so far I wasn't impressed with the store-bought ground chicken.