To Make Ground Chicken with a Knife

For best results, pat the chicken dry with a paper towel and freeze for 60-90 before slicing.

Working horizontally across the chicken, cut 1/4" slices at a 45-degree angle going 75% of the way through the chicken. Flip the chicken and make the same 45-degree slices in the opposite direction. Then carefully cut 1/4" vertical slices.

Gather the chicken into a pile and chop the chicken in several directions until you've reached your desired grind.

Transfer the ground chicken to a chilled bowl to keep cool if preparing in bulk.

To Make Ground Chicken with a Food Processor

Add the chicken in small batches and pulse 4-6 times (may vary by model) until you reach a desired consistency.

To Make Ground Chicken with a Meat Grinder

Cut the chicken into small strips or pieces that will easily fit down the tube of the meat grinder.

Select your desired grind thickness and gradually add the chicken to the grinder, alternating between pieces of chicken breast and thigh for an even blend.

Check the tube of the meat grinder when finished and chop any remaining pieces that didn't run through with a knife to reduce waste, if desired.