Can you grind chicken with a meat grinder?
Yes, you can grind chicken with a meat grinder, whether electric or manual. Poultry produces a finer texture than beef and is perfect for homemade burgers, meatballs, and fillings. However, it requires slightly different preparation: complete deboning, partial removal of the skin and cartilage, and a short stint in the freezer before grinding. Here is how to prepare the chicken, which type of grinder to choose depending on your quantities, which plate and power to opt for, and which mistakes to avoid to obtain evenly ground meat without pieces of cartilage.
Why chicken requires specific preparation for a meat grinder
Chicken does not have the same structure as beef. Its fibers are shorter and more tender, but its skin and cartilage pose particular problems for the auger and the cross blade of a grinder:
- The skin: remove most of it, as its rendered fat quickly clogs the plate.
- Cartilage and small bones: found around the joints, they must be removed with a knife before grinding.
- Muscle fibers: softer than those of beef, they pass through easily once the meat is well chilled.
- Moisture: raw chicken contains more water, and a light draining before grinding prevents a pasty texture.
Compared to beef, chicken is actually easier to grind once these precautions are taken. It is mainly the preparation beforehand that makes the difference between evenly ground meat and a batch cluttered with small pieces of cartilage or unground skin. Fish also requires specific preparation, detailed in our article grinding fish with a meat grinder.
Can you grind chicken with the bones?
Even with a powerful grinder, the answer does not change.
No, bones must always be removed before grinding. Even small, thin bones can damage the blades or the plate of a grinder, whether electric or manual. Run your finger over each piece before cutting it into cubes to check for splinters.
Electric or manual grinder for chicken: which to choose
The choice depends mainly on the quantity to prepare and the frequency of use. Both families of meat grinders grind chicken, provided you follow a few precautions:
- The electric grinder is suitable if you regularly prepare ground chicken or large quantities. Its power cuts through the fibers effortlessly and limits the risk of clogging, even if a few cartilage residues remain.
- The manual grinder is sufficient for occasional use or small portions. Preparation must be more careful, as the absence of a motor leaves less margin for a resistant fiber or poorly defatted skin.
- Some households combine both: a manual model for small daily portions, an electric one for large preparations, such as a large dish of meatballs for several meals.
| Criterion | Electric grinder | Manual grinder |
|---|---|---|
| Ideal quantity | 500 g to several kg | up to 500 g |
| Grinding time | A few seconds per batch | A few minutes |
| Physical effort | Minimal | Moderate |
| Tolerance for remaining skin/cartilage | Good, thanks to the power of the motor | Low, stricter preparation required |
The steps to grind chicken without clogging the grinder
A few simple steps prevent clogs and guarantee a consistent texture, without a piece of cartilage in the dish.
- Completely debone the pieces: thighs, drumsticks, or breasts.
- Remove most of the skin and all visible cartilage.
- Cut the meat into 2 to 3 cm cubes.
- Place the pieces in the freezer for 15 to 20 minutes to firm up the fiber.
- Grind in several small batches rather than in one single block.
- Clean the plate between batches if it gets clogged with fat.
The freezer step is the most neglected, even though it makes a big difference. Meat that is too soft gets crushed by the blades instead of being cleanly cut, resulting in a pasty texture rather than well-defined ground meat. Raw chicken also requires a careful washing of each piece immediately after use, as detailed in our guide for cleaning an electric meat grinder.
Which plate and power to choose for chicken
The fine 3 mm plate gives a texture close to a classic ground steak, ideal for burgers. The medium 5 mm plate, or the 7 mm one, is better suited for fillings and meatballs that require a bit more firmness. Our plate chart and their uses summarizes these correspondences for all preparations.
Regarding power, a motor of at least 700 watts effortlessly cuts through chicken fibers, even when a cartilage residue has slipped into the batch. Below this threshold, grind very small quantities at a time so as not to strain the mechanism. If you also grind beef or lamb, a single machine with several plates covers both uses, without a second grinder dedicated to poultry.
Simple recipes with homemade ground chicken
Once the meat is ready, several quick preparations allow you to vary the dishes of the week. Ground chicken is lighter than beef, while remaining tender enough to hold up during cooking.
- Ground chicken burgers with a fine plate
- Chicken meatballs with curry or cumin
- Filling for stuffed vegetables: zucchini, peppers, tomatoes
- Lightened Bolognese-style sauce
- Homemade breaded nuggets baked in the oven
How long to keep homemade ground chicken?
Ground poultry is more delicate than a whole piece.
Ground chicken can be kept in the refrigerator for 24 hours maximum, in an airtight container. For longer storage, freeze it immediately after grinding, in flat and dated portions. It is then thawed in the refrigerator, never at room temperature, and cooked immediately.
The right grinder for successful ground chicken
Grinding chicken at home requires careful preparation above all: complete deboning, limited skin, and well-chilled meat before putting it through the grinder. Once these steps are mastered, you know exactly what is in your ground meat.
If you grind poultry every week, a model from our collection of electric meat grinders will be the most convenient: the power of the motor limits clogs and the plates give the desired texture.
All our meat grinding appliances are gathered on Hachoir Cuisine.