How do you make fresh ground chicken?
I want to try a recipe for our upcoming family vacation that calls for ground chicken (parmesan chicken zucchini boats) and thought making my own ground chicken would be a nice touch. I am not sure if I should use all dark meat or a combo of white and dark.
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If they like both, I might separate the dark and light meat for grinding, and cook two batches (regular size or half batches, depending on size of fmaily) so that people who like white meat can get that, and those who like dark meat can get that.