There is a very specific kind of disappointment that comes with cooking chicken. You spend too much money on a pack of chicken breasts. You slice it the wrong way and, instead of a tender, juicy bite, you’re left gnawing on something that tastes like a rubber band. You overcook it by two minutes, or cut into it after 30 minutes in the oven only to find the center still raw and pink. Maybe you get grossed out handling meat (I don’t blame you). And don’t even get me started on the trimming, cutting and cleanup afterward. You try to do everything right, and somehow still end up with something a little dry, a little chewy, a little off.
Ground chicken skips all of that.
