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Message

where can i get ground chicken breast in BR?
Posted on 2/21/09 at 1:34 pm
Posted on 2/21/09 at 1:34 pm
i found a recipe for chicken cordon bleu burgers and i am intrigued.
Posted on 2/21/09 at 1:35 pm to Jabberwocky
My wife said Target on Millerville has it- she wanted to try it but I was sceptical. I do like ground turkey though.
Posted on 2/21/09 at 3:08 pm to lsulaker
Calandro's carries it from time to time and it is fresh. Not bad just a tad dry for me. Don't overcook or use something wet in it.
Posted on 2/21/09 at 11:32 pm to Jabberwocky
do you have a food processor? If so, that'll work.
Posted on 2/22/09 at 3:26 am to Jabberwocky
Your local grocery store butcher might grind the up for you if you ask.
Posted on 2/22/09 at 6:54 pm to GarmischTiger
I want to say fresh market had it but it may have been Turkey. Any butcher should be able to grind it for you.
Posted on 2/22/09 at 7:06 pm to DaJackson
Whole Foods usually has ground chicken breast.
Posted on 2/22/09 at 7:41 pm to GarmischTiger
quote:
Your local grocery store butcher might grind the up for you if you ask.
i asked at albertsons but they wouldnt do it. i went to target and bought some. it was half frozen doesnt look great.
is it really possible to throw some in a food processor?
Posted on 2/22/09 at 7:56 pm to Jabberwocky
quote:
is it really possible to throw some in a food processor?
I've done it with beef and pork, never chicken. But i cant imagine it wouldn't work. Cut it into small uniform parts and pulse it to make sure you dont end up with a mousse.
Posted on 2/22/09 at 11:19 pm to AreJay
quote:
do you have a food processor? If so, that'll work.
+1
If you can use a computer, you can do this for Christ's sake, its not fricking brain surgery.
Posted on 2/22/09 at 11:35 pm to coolpapaboze
quote:
do you have a food processor? If so, that'll work.
Tip-
add lemon juice just prior to the grounding (kills the salmonella)
Posted on 2/23/09 at 7:59 pm to ksayetiger
quote:Do it while is is still part frozen it will be easier fot the blades to cut with out it turning to mush. (This also works when cutting breast into pieces b/4 cooking) "pulse" the meat so you can keep an eye on the texture.
do you have a food processor? If so, that'll work.
This post was edited on 2/23/09 at 8:00 pm
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