HOME > Chowhound > Greater Boston Area >

Ground chicken

b
BostonTparty Jun 25, 2013 06:36 AM

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

  1. Click to Upload a photo (10 MB limit)
Delete
  1. d
    devilham RE: BostonTparty Jun 25, 2013 07:23 AM

    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
      b
      BostonTparty RE: devilham Jun 25, 2013 10:07 AM

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

    2. g
      grant.cook RE: BostonTparty Jun 25, 2013 11:14 AM

      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
        Aromatherapy RE: grant.cook Jun 25, 2013 11:30 AM

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

      2. Science Chick RE: BostonTparty Jun 25, 2013 01:02 PM

        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
          d
          devilham RE: Science Chick Jun 25, 2013 01:32 PM

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

        2. b
          BackBayGirl RE: BostonTparty Jul 17, 2013 12:48 PM

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

          1. o
            Ora Moose RE: BostonTparty Jul 17, 2013 12:57 PM

            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
              Boston_Otter RE: Ora Moose Jul 17, 2013 01:07 PM

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

              1. re: Boston_Otter
                k
                kimfair1 RE: Boston_Otter Jul 17, 2013 01:08 PM

                I'm hoping it was a joke.

                1. re: kimfair1
                  o
                  Ora Moose RE: kimfair1 Jul 17, 2013 01:43 PM

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

                  1. re: Ora Moose
                    Boston_Otter RE: Ora Moose Jul 17, 2013 02:44 PM

                    Er... okay?

                    1. re: Boston_Otter
                      i
                      INDIANRIVERFL RE: Boston_Otter Jul 18, 2013 06:14 AM

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

                      1. re: INDIANRIVERFL
                        o
                        Ora Moose RE: INDIANRIVERFL Jul 18, 2013 12:34 PM

                        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
                          INDIANRIVERFL RE: Ora Moose Jul 23, 2013 12:23 PM

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

            2. BostonZest RE: BostonTparty Jul 18, 2013 04:35 AM

              Mayflower Poultry in Cambridge will grind what you want and have it ready for you to pick up. Just tell them the blend you want. They will even run it out to your car if you can't find parking. Fabulous service.

              http://www.mayflowerpoultry.com/

              If anyone does a lot of grinding or would like to make their own sausage, I have the smallest LEM grinder. It gobbles up boneless chicken thighs whole and spits them out in a nice grind without pre-freezing. (I prefer a course grind.) And, it does a great job making sausage.

              Penny
              http://www.bostonzest.com/

              2 Replies
              1. re: BostonZest
                Allstonian RE: BostonZest Jul 18, 2013 06:11 AM

                Is that the #8 countertop model? http://www.lemproducts.com/product/42...

                Jenny Ondioline has yearned for a quality meat grinder since the attachment for our KitchenAid mixer broke.

                1. re: Allstonian
                  BostonZest RE: Allstonian Jul 18, 2013 08:52 AM

                  That's the one. I use a combo of that at home and Mayflower for heavy duty grinding. (Chicken frames for my dog's food. They do their grinding for those of us who order ground bone once a week on Friday mornings.)

                  They have been totally reliable. I just call in my order and it's ready when I arrive. I have had their chicken, super jumbo eggs, organ meat, rabbit, duck, and I think I'm going to get some goat next time.

                  Be sure to check their weekly specials.

              2. s
                snippet RE: BostonTparty Jul 18, 2013 12:49 PM

                I sometimes get this at Whole Foods but hit or miss if they have it.

                1 Reply
                1. re: snippet
                  m
                  Madrid RE: snippet Jul 20, 2013 06:17 AM

                  I saw both white and dark ground chicken at the River St Whole Foods yesterday.

                2. t
                  Tom34 RE: BostonTparty Jul 18, 2013 12:57 PM

                  One thing I have found to look out for is chicken that is pumped with solution (up to 12% total weight or so) as it can result in a wet grind. A few extra cents a LB for low moisture chicken if you can find it gives a much nicer grind with a stronger chicken flavor.

                  2 Replies
                  1. re: Tom34
                    d
                    devilham RE: Tom34 Jul 18, 2013 03:31 PM

                    THAT is gospel right there Tom34

                    1. re: devilham
                      t
                      Tom34 RE: devilham Jul 20, 2013 05:59 AM

                      Yeah, I think it makes a big difference. Now days though I think more is pumped than not.

                  Show Hidden Posts