ground chicken 3 ways

Zmokin

OK, I got inspired by the turkey patties.
So I bought a package of boneless skinless chicken thighs today.
Ground it all up, and then divided it into 3 piles by weight.
one pile is for Asian flavored tonight, Yoshida sauce, garlic, ginger, & chopped scallions and a Korean BBQ rub on the outside with a little sesame oil.  Made 3 patties & these will be lightly smoked on the Egg tonight for dinner. (pictures may follow if I remember to take them).
I then made another pile into Italian style with Italian herbs and hard cheeses made patties, coated with bread crumbs, and did a quick pan-fry with garlic olive oil.  these will be frozen and later baked in the oven for Chicken Parmesan.
Last pile, I am seasoning American style, these will be frozen raw, later to be grilled/smoked on the BGE and served with homemade chicken gravy and mashed taters.

Legume

sounds really good - love the three ways and putting some up for other dinners.  when you're in the mood to grind chicken again, try this recipe.  we do this in the wok and usually bump the sauce 1.5x, it's kind of weak as written.  we use baby romaine leaves instead of iceberg, also used the leftovers on pizza the other night.

Skiddymarker

So, if I understand this correctly, you ground up thighs only? Wondered why you would not mix in some breast as well. (Just asking - have never thought of this)
Breasts can be "Jaccarded" and flattened and make a great patty without the grind, you must let us know how the ground thigh works out.....

Carolina Q

I occasionally make chicken sausage with home ground thighs. Not as good as pork, but still very good... and healthier. No bacon, ham or normal sausage for me, so I mix up a batch of one of these varieties from time to time...

http://www.rodalenews.com/homemade-sausage?page=0,1

Zmokin

Skiddymarker said:

So, if I understand this correctly, you ground up thighs only? Wondered why you would not mix in some breast as well. (Just asking - have never thought of this)
Breasts can be "Jaccarded" and flattened and make a great patty without the grind, you must let us know how the ground thigh works out.....

no matter how moist some claim a breast can be, I find the texture to be dry.
The only way I have found for me to enjoy chicken breast is mix in a lot of mayonnaise making chicken salad sandwiches.  I much prefer thighs, legs, & wings and even the backs if roasting a whole bird, but never the breast.

Zmokin

Amazing, my wife reminded me to take a pic after we had already sat down and began eating.  So I jumped up and grabbed my phone and took a pic.

Chicken patty is as described above for Asian version.  A little bit of cherry wood for smoke. indirect at about 350.

Rice cooked in rice cooker with homemade chicken stock and a splash of soy sauce and a little sesame oil.

Stir fry veggies is onions, mushrooms, and napa cabbage.  Oils are mix of ginger/garlic stir fry oil, sesame oil, hot oil, and peanut oil.  Sauce added was a mix of soy sauce, mirin, garlic, ginger, lemon grass, & a thai mix seasoning.

Zmokin

darn, a second too late to edit previous post.
Here's the pic

Zmokin

And here ground chicken patty parmesan.

The Asian patty was on the BGE and the next, american seasoned will be on the BGE as well, just the Italian style was not.