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Ground chicken

Is there anywhere around Boston that sells ground dark meat chicken, or should I just grind it myself. If I do, should I use skinless thighs or skin on and grind grind it along with the meat

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  1. I would use skinless thighs. Also to, par freeze the chicken, you get a better grind that way...I usually dice it up (large chunks, like 1 inch by 1 inch or a little bigger), bump it in the freezer for 15 to 20 minutes, then grind it in my kitchenAid. Hope that helps!

    1 Reply
    1. re: devilham

      Thanks. I have a Kitchen Aid and the par freeze tip is great. I wouldnt have thought of it

    2. Its inconsistent, but I've found ground thigh at WF's with bigger meat counters.. I think the one in Woburn often has it, but Medford doesn't.. not sure of others..

      1 Reply
      1. re: grant.cook

        I've seen it at Fresh Pond but not consistently.

      2. Yes, I'd definitely DIY! Quick and totally worth the freshness/quality control factor! The 1" chunks will give you a nice textured result, rather than a paste-like mess.

        1 Reply
        1. re: Science Chick

          The par-freeze also helps keep it from homogenizing into paste as well

        2. Whole Foods, River St. Cambridge has it, but I usually buy my own dark meat and grind it myself.

          1. Personally I do not like "ground chicken" they are too dirty especially if under a brick. I much prefer them whole or freshly cut up at home. Even chickens themselves don't like ground chicken except when they free range and scratch, and that's why otherwise they perch. And yes we do have our own chickens so that's how I know this.

            7 Replies
            1. re: Ora Moose

              I've read this comment a dozen times and I'm still baffled.

                1. re: kimfair1

                  Yes I was jesting and talking "ground chicken" literally, not as in the chopped up kind. Sorry if I befuddled you.

                    1. re: Boston_Otter

                      Finally, somebody more obtuse than I. At least this time. :-)

                      1. re: INDIANRIVERFL

                        Obtuse? I don't recall being called that before but some of my recipes are, purposely.

                        I thought it would be obvious that I was commenting on ground chickens vs the ones off the ground. Merci and voila, the race goes on. Must keep an eye out for foxes or risk losing our girls, or keep them locked up. They don't like that. Free eggs!

                        1. re: Ora Moose

                          I got it, but then my brain obviously processes info in the general manner yours does. :-)