Wednesday, August 14, 2013

Homemade Ground Chicken

Recently I have started grinding my own chick breasts.  It's a lot cheaper than buying it already ground from the store and I know exactly what goes in the meat.  I usually get a large pack of chicken breast and grind at least 5 pounds at a time and make various things out of it from chicken burgers, to Asian dumpling stuffing, and sausages.

Just clean the chicken and cut into triangle size pieces.  The triangles give you a point to start with when grinding.  This is necessary because I use a hand crank grinder.  With an electric one this probably wouldn't' be needed.

Once you complete the grinding here are 3 different recipes you can use with the chicken.

Chicken Breakfast Sausage

2 tbsp fresh chopped sage1/4 tsp salt1 tsp ground black pepper1/4 tsp dried marjoram1 tbsp brown sugar1/8 tsp crushed red pepper flakes1 lb ground chicken

Combine all ingredients and separate into logs, wrap in plastic wrap and save for use in the next few days or freeze.  You can make links if you have the ability to stuff casings.

Andouille Sausage

2-lbs ground chicken1-tbsp salt1-tbsp garlic powder 1/2-tbsp paprika1/1-tsp cayenne pepper 1/1-tsp fresh ground black pepper1/8-tsp ground sage1/8-tsp ground thyme1/4-cup cold water1 1/2-tbsp liquid smoke

Combine all ingredients and separate into logs and wrap in plastic wrap and save for use in the next few days or freeze.  You can make links if you have the ability to stuff casings.

Asian Dumplings

1-lb ground chicken1 tbsp soy sauce1 tbsp rice wine vinegar1 tsp ground ginger
1/2 tbsp red pepper flakes

1 tsp corn starch

Combine the ingredients and set aside.

Dumpling wrappers

(makes about 33 wrappers)
2 cups all purpose flour, more for dusting
1/2 tsp salt
2/3 cup hot water

Add 2 cups of flour to a large bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup hot water. Add the water to the flour in a steady stream while mixing quickly. Keep mixing by hand until the dough comes together. You can knead in the bowl, or turn it out on a lightly floured surface to knead. Knead with the heel of your hand until the dough is fairly smooth, 4 to 5 minutes. The dough should feel slightly stiff. You can adjust the dough by kneading in a little more flour or more water. Cover with a plastic wrap, and let it rest for 30 minutes to an hour.  (This is a good time to start making the filling.)  

Once the dough has set.  roll out the dough and cut into discs.  Take a spoon full of filling and place on the disc. Rub the outer ring of this disc with a little water and fold over, then pinch together.
Heat a saute pan on the stove with a little canola oil. Place the dumpling in the pan and let on side lightly brown, and 3 minutes. Flip over, add @ 1/2 cup chicken broth and cover.  Steam the dumplings 4-5 minutes.

Serve with a mixture or soy sauce, sesame oil, mirin, rice win vinegar, red pepper flakes and thin sliced green onions.

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