Chicken Grinding: Skin too?

Buxwheat · July 2009

I'm about to grind up some chicken leg quarters. Should I include skin or not? How about fat? I've reserved some while cutting it up. Also, should I add crackers, bread, or Italian bread crumb (finely ground)? If so, how much for about 5# of chicken (pre-boned weight)? Thanks for your replies. Chilling the meat now.

emilluca · July 2009

I would leave the skin out of the grind. Unless it is a commerical grinder the skin might clog the plate. There is enough fat in the flesh to keep it moist. If bread or crackers grind them at the same time during the grind. That allows for a good mix. I would also use the sausage plate or the large hole to get a good texture.
E

AZRP · July 2009

It would depend on what you are going to do with the ground meat as far as any breading goes. Are you making meatballs? -RP

Buxwheat · July 2009

Grinding for burgers, but open for suggestions. I have some Progresso Italian bread crumbs on the shelf that I have used in meatballs. I got about 2.5# of meat after deboning 5# of chicken, according to my bathroom scale (digital, but not as precise as a food scale). Is that what I should expect? How about seasoning for the burger as I grind? Suggestions?

AZRP · July 2009

I made some good meatballs the other day with ground turkey meat. I put 2 hamburger buns in the food processor and mixed the crumbs in with the meat. You will want to add an egg or two to help bind the meat. Shakin the Tree or Tony's Cajun would be my choices for seasoning. -RP

Buxwheat · July 2009

Tony Chachere's? Got that, but no Shakin theTree. I do have some Lemon and herb that I can use. Thanks again.

Little Steven · July 2009

Buxwheat,

You can use dehydrated onion flakes as a binder too.

Steve

Buxwheat · July 2009

How much for about 2.5#? I'm ready to grind now, meat should be cold enough.

Little Steven · July 2009

I generally use about 3/8 of a cup for five good size burgers. I mix it in after the meat is ground to keep the pieces larger. It really absorbs the juice and keeps lean meats moist.

Steve

Buxwheat · July 2009

I'll go grind now.

Chicken Grinding: Skin too?

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