Using a meat grinder for chicken

If I were doing it I would do 2 passes.

I would also make sure your chicken is almost partially frozen and the grinder pieces were in the freezer before griding.

ETA: Yes, coarse then medium.

I’ve done 50/50 breast/thigh and much prefer straight ground thigh. Just my .02

It’s too dry for what I was doing, which was making “ Cajun chicken burgers”. I have since gone with straight thigh meat and like it better.

Another thing we like doing with the ground chicken is Vietnamese-ish lettuce wraps. For that, or something else that requires loose ground meat and not patties, I think you’re definitely ok with 50/50.

Thanks for all the feedback. Getting the wife to change the WM pickup order now

She would buy already ground chicken (probably just breast) and it’s always dry no matter how I cook it. We make meatballs, patties, or just mixed in dishes with other healthy crap.

Pre mixing it with salt doesn’t effect the texture like it does with ground beef?

And while we are talking about it what about pork. Same 2 grind method coarse/med? Use just pork shoulder/butt? Mixing salt in the grind mess up texture like beef?

That’s true, maybe it’s just beef. In my ribeye burger thread someone posted some testing on mixing salt into beef and it made a significant difference in it.

i grind chicken alot for healthy fixed lunches. depends on what you want. chilli or something where you want meaty bites once is enough. patties for like a burger, twice.