Ground beef is often the default option in most kitchens due to its accessibility. It is widely available and comes in a variety of blend options. Leaner blends can get as high as 93% beef to 7% fat, but run the risk of coming out too dry or being overcooked. 80/20 is a popular blend, but may be more on the fatty side that most people like.
Ground turkey is also ubiquitous but its lack of flavor and fat can be a turn-off for cooks and diners alike. This is why Jidori decided to offer our premium chicken in three different ground options:
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Breast Meat: 97% lean — light, clean, and perfect for health-forward dishes.
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Leg Meat: 93% lean — rich, flavorful, and juicy for bold dishes.
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50/50 Blend: A balanced mix of breast and leg meat for maximum versatility.
Ground chicken can be a culinary chameleon, adapting effortlessly to a vast array of global cuisines and cooking methods ranging from classic to creative dishes including:
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Flavorful Meatballs: From classic Italian-style in marinara to Swedish meatballs with gravy or Asian-inspired with ginger and soy, ground chicken makes wonderfully tender meatballs.
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Versatile Fillings: Empanadas, dumplings, spring rolls, stuffed peppers, lettuce wraps – ground chicken is an excellent base for savory fillings.
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Quick Sauces and Ragus: Simmer it in a tomato sauce for a lighter Bolognese or create a rapid weeknight meat sauce for pasta.
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Burgers and Patties: While basic, elevated chicken burgers with thoughtful seasonings and toppings are always a hit.
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Stir-Fries and Sautéed Dishes: Brown it quickly and incorporate into stir-fries, tacos, or chili for a leaner protein option.
- Kebabs and sausages: Mix in Middle Eastern spices to make tasty Lula kebabs.
Its neutral flavor profile readily absorbs seasonings and sauces, making it a go-to ingredient when you want the protein to complement, rather than dominate, a dish's flavors.
Breast Meat, Leg Meat or a 50/50 Mix?
Ground chicken is typically made from a blend of different chicken parts, and the ratio can significantly impact the final product. Common blends include all breast, all thigh, or a combination like a 50/50 mix of breast and thigh.
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All Breast: This is the leanest option. It's great when minimizing fat is the absolute priority, but it can result in drier finished dishes, particularly if overcooked.
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All Thigh: Made from dark meat, this ground chicken is richer in flavor and higher in fat. It results in juicier, more tender dishes, making it ideal for meatballs or applications where moisture is key.
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50/50 Breast and Thigh Blend: This popular blend offers the right balance. The leanness of the breast is complemented by the moisture and richness of the thigh. This blend is often more forgiving to cook than all-breast ground chicken and provides a good middle ground in terms of flavor and fat content, making it suitable for most general applications.
Choosing the right blend depends on your recipe and desired outcome. For leaner burgers, you might prefer a higher breast content. For succulent meatballs or juicy patties that hold together well, a blend or all thigh is often a better choice.
The Quality Question: Is Premium Ground Chicken a Waste?
This is a question worth asking, especially when working with an ingredient that often comes at a lower price point than whole cuts. However, the answer is unequivocally: no, using premium chicken for grinding is not a waste.
Think of ground meat as simply a different format of the original ingredient. Grinding doesn't magically erase the qualities of the chicken it came from. The inherent flavor, texture, and overall quality of the initial meat will absolutely carry through to the ground product.
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Superior Flavor: High-quality chicken, raised with care, simply tastes better. That cleaner, richer chicken flavor will provide a better foundation for your ground chicken dishes, whether it's a simple burger or a complex ragu.
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Better Texture: Premium ground chicken often has a more consistent texture with less gristle or connective tissue, resulting in a more pleasant mouthfeel in your finished dish.
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Reliable Performance: Quality ground chicken is often more consistent in its fat content and moisture level, leading to more predictable and reliable cooking results.
Using Jidori’s premium ground chicken ensures that even in dishes where the meat is combined with many other ingredients, the fundamental flavor of the chicken component is excellent and its flavor unparalleled. Recognizing that the quality of the original chicken matters even when ground, you can create truly exceptional dishes. It’s an investment in building a delicious outcome from the ground up!