run through a sieve rather than really being ground

How would you do that at home? Just rub it against the mesh?

Dr_Pain The mechanically separated chicken I used in the sausages I just made worked out well. Since it is run through a sieve rather than really being ground, the texture if pretty fine. They use it it hot dogs and fillers in sausage often. It was juicy and I used sure gel for my binder.

I wonder if I could emulsify my chicken. Man you guys are such great resources

Dr_Pain Chicken can be hard to get the texture right with. The best way I have found is to add a binder and use pork fat. If you aren’t interested in pork fat then I think the best we came up with was using |Carrot-Fiber-Binder and |Cold-Phosphate-Sodium-Phosphate to give it increased juiciness

Would you have a base recipe that you know will produce a good product (not grainy and chicken stringy?? I did use pork back fat and did have some milk powder but the end product was more like bound and cooked chicken salad. My plan next will be to have a portion of my mix cooked and coarse hand chopped and the rest of my mix being a mix of pork and chicken and pork fat with seasoning and binder. What do you think??

Top left: BWW chicken sausage (use a copycat Buffalo sauce)
Top right: Smoke spatchcock chicken (my son and I came up with the rub a while back). Smoked it on my pellet grill
Bottom: Chicken Shawarma sausage (use my made up shawarma marinade)

I treated them like the traditional chicken counterpart and just adjusted the seasoning (because I added some pork fat and stock) and added a binder (dry milk powder). I did grind the chicken but was not really happy with the texture. I have some ideas for the next batch