© Denzil Green
Ground Chicken is a preparation of minced chicken, sold raw and needing cooking. It is used as an ingredient.
The chicken meat used may be white, dark, or a mixture of both. Skin may also be included.
You can make your own Ground Chicken at home, particularly if you buy boneless chicken cuts such as breasts or deboned thighs. Cut into 1 inch (2 1/2 cm) cubes and whiz through the food processor or grinder. This is even easier to do if the meat is partially frozen. In a food processor, use the blade that goes into the bottom, and pulse until minced.
Ground chicken organ meat is liver, gizzards, and hearts.
Most of the fat in chicken is in the dark meat. Thus, the lighter the colour of the Ground Chicken, the lower the fat. This also means, though, that it will dry out on you all that faster once the juices have evaporated off. And remember, it must be cooked beyond that usually to ensure for safety reasons that the chicken is thoroughly cooked to well done. This brings you to the ironic point of having to add fat, despite probably having paid more to get a lower-fat version of Ground Chicken.
To compensate, while it is cooking you can simply give up and add oil, or try grated zucchini or carrot for added moisture. Some people suggest trying an egg yolk, or a few tablespoons of cottage cheese per pound (450g) of Ground Chicken.
Remember, though, that cooked properly, the fat will render off, anyway, so trying to avoid dark meat in your Ground Chicken may not be worth the extra money and futzing to start with.
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
 "The Asahi reports that a survey has found that 20% of domestic ground chicken sold in Japan is tainted with salmonela (twice the level found in Europe.)" Japan Probe. 1/5 of domestic ground chicken samples found tainted with salmonella. 15 April 2009.
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