Choose your chicken fillets: boneless, skinless breasts for leaner ground chicken or thighs for more flavor. Cut the chicken into small pieces to make grinding easier. Two: Feed Chicken Chunks ...

Inside the blending room, the cart of chicken breasts is lifted off the ground. The meat is then dumped into the grinder. The mashed-up meat pours out of the grinder and straight into the blender.

Makes 6 servings. Ingredients 2 to 3 heads butter lettuce 2 tablespoons oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-by- 1/4-inch thick pieces (or use thighs, pork shoulder or ...

Inside the blending room, the cart of chicken breasts is lifted off the ground. The meat is then dumped into the grinder. The mashed-up meat pours out of the grinder and straight into the blender.

Pound each chicken fillet ... Don’t blend too long or your vinaigrette will get too thick, like mayonnaise. Pour vinaigrette into a small bowl and mix in minced garlic. Chill this until you ...

In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken ... lemon quarters into the cavity ...