Posted 26 March 2020 - 06:54 PM
Now what do I do with it?
Posted 26 March 2020 - 07:27 PM
Mix with half ground veggies and make into a meatloaf or burgers. I usually use ground turkey, and puree onions, carrots, celery, peppers, squeeze out the excess liquid, mix with a little tomato sauce (1-2 T), and add some seasonings like smoked paprika, sage, or something like that, salt and pepper. I use almond flour as well to absorb some of the moisture. Bake in a loaf pan until cooked. Everyone loves it.
Posted 26 March 2020 - 08:11 PM
Season well, add an egg, bread crumbs, then form patties. Let them firm up un the fridge for a bit, dredge, chicken fry
Posted 26 March 2020 - 08:43 PM
Bolognese. Seriously... chicken and turkey is pretty flavorless, so when it ends up in a sauce that is heavily flavored, it shines as a protein.
My wife has a bolognese recipe from Ina Garten that I could probably eat 3 times a week and never get tired of it. She's made it with beef, turkey and that new plant based protein stuff. Every time... texture and flavor is great.
Posted 26 March 2020 - 09:38 PM
Posted 26 March 2020 - 10:19 PM
Posted 27 March 2020 - 06:33 AM
If it goes through the Cuisinart, he might be able to get close to the chick fil a patty, but he's still going to need a binder of some sort.
Make chicken patties like some of the big chains?
I'd just stir fry it with some whole green beans and teriyaki sauce.
I find the opposite true.
Ground turkey is fine. Ground chicken is gross.
Edited by Trub L, 27 March 2020 - 06:34 AM.
Posted 27 March 2020 - 07:30 AM
We make two different burgers from ground chicken in my house. I'd like to try a curry version soon.
First one is chicken bacon ranch. I use equal parts breast, thigh, and bacon. Course grind that all together, then add a good amount of hidden valley dry ranch mix. Patty up and freeze at least enough to firm up and survive grilling.
Second we call Greek chicken burgers, equal parts breast and thigh again, then pepper, oregano, garlic, etc... all the standard gyro spices, and a bunch of fresh baby spinach, all course ground. Then fold in a bunch of feta crumbles and the same parry/freeze. For this one we buy or make tzatziki sauce to top and dip with.
Posted 27 March 2020 - 08:32 AM
Great idea on the curry. I think that's what I'm making the girls for lunch. I'm thawing some ground turkey, and a creamy curry sounds good.
Posted 27 March 2020 - 10:12 AM
Ended up making ground turkey patties, guajillo pepper flavored with carrots, celery and onion as the pureed veggies. Topped with avocado verde salsa. Thanks for the idea.
Posted 27 March 2020 - 12:00 PM
Posted 27 March 2020 - 12:24 PM
As a resident of the DelMarVa region I don't care how you use chicken, but please continue to use it!
Posted 27 March 2020 - 12:26 PM
Easy enough to work around. Just sub white wine and some cider or rice vinegar
That looks good, but I have neither mirin nor sake on hand.
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