Chicken Mince
$18.99per kilogram
Chicken mince. Lighter than beef, quicker than pork.
How much, and how long
- Per adult
- 180ga guide, not a rule
- A kilo feeds
- about 6 adults
- Cook it
- Pan · Oven
- Minutes
- 8-10, broken up as it cooks
- Cook it through to
- 75°C in the thickest part. Poultry, mince and made-up lines have no safe rare.
Boneless, and it stretches with rice or pasta. A kilo feeds six.
About this cut
The lightest mince in the case: leaner than pork mince and milder than beef. It makes meatballs, rissoles, larb and san choy bau, and it carries a dish where beef would be too heavy. It stretches with rice or pasta, so a kilo feeds six. Because it is lean it cooks fast and dries out faster than the fattier minces, so keep the cook short. This is free-range chicken, Australian grown.
Get the pan hot, break it up as it goes, and eight to ten minutes is enough. For meatballs and patties keep the mix cold and handle it lightly, and they stay tender. Chicken is done at 75°C right through the thickest part. Take it off the moment it loses its pink; it keeps cooking in the pan.
Keeping: about two days in the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is best inside two or three months.
Gluten free.
Best used for
Thai basil chicken, lettuce cups, meatballs, burgers, dumplings.
Not the right choice?
The cuts to buy instead are below, with prices.
Cooking something else?
For diced or sliced chicken
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