3.5 lbs boned chicken thighs (dark meat is tastiest)
1 peeled sliced apple - Bam's household uses Granny Smith
3-1/2 teaspoons kosher salt
2 teaspoons black pepper
1-1/2 teaspoons sage
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup apple cider or Alpine Lace Spiced Apple Cider
1 chicken bouillon cube dissolved in 2 Tablespoons boiling water
In a small non reactive pan, boil down the cider almost to a syrup, about 2 or 3 tablespoons. Cool and save.
Grind the boned chicken and skin coarsely.
Add the cider and remaining ingredients to the ground chicken in a large bowl and blend thoroughly with your hands.
Fry up a small patty to test, and correct the seasonings in the rest of the batch.
1 peeled sliced apple - Bam's household uses Granny Smith
3-1/2 teaspoons kosher salt
2 teaspoons black pepper
1-1/2 teaspoons sage
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup apple cider or Alpine Lace Spiced Apple Cider
1 chicken bouillon cube dissolved in 2 Tablespoons boiling water
In a small non reactive pan, boil down the cider almost to a syrup, about 2 or 3 tablespoons. Cool and save.
Grind the boned chicken and skin coarsely.
Add the cider and remaining ingredients to the ground chicken in a large bowl and blend thoroughly with your hands.
Fry up a small patty to test, and correct the seasonings in the rest of the batch.