How to handle/prepare ground chicken? (Or maybe canned chicken)

[U_Stormcrow]

Okie dokie, I think I got it I was just going to grind it and freeze it, then make recipes later.

BTW, all y’all are awesome! Thank you!

You can do that too. If it freezes slowly, it will tend to break cell walls, whichcan result in a grainy texture when defrosted, and a drier final product. Bag individual portions as thin as you can (rather than a lump or ball) and set flat on a sheet pan that already frozen.

Use a paper towel to keep from freezing to the pan. Put another paper towel on top of your plastic baggies, then set another frozen pan on top. Will freeze much faster, less cell damage, better defrosted texture. Also, more likely the bags of frozen meat will (sort of) stack.

 

[Morrigan]

I've made a fair amount of chicken sausage.

Firstly, I totally concur with the advice given earlier about semi-freezing the meat before you grind.

Second, if you want to make true sausage, as opposed to ground chicken, you need to add some type of fat component. Given that you are dealing with cockerels/roosters, if you save all the skin, freeze it, and grind it into the meat, that will get you to just enough fat for a lean sausage. I've done that, an I am fine with that level of fat for a sausage. But, it is lean. Iif you want it juicier, you need to add pork fat, bacon, or fat from an older hen if you happen to be processing one of this.