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Reply With QuoteThey sell chicken mince here in Australia. It doesn't cook the same way as regular mince. It's more lumpy.
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You can buy nice convenient skinned fillets and chunks etc, but if you want to keep all the fat you have to buy it on the bone, which is a pain to prepare. Don't you think it's odd that you can get every other form of meat as mince but not chicken?
I bet I've missed something really obvious. Hmm...
Senior Member
They sell chicken mince here in Australia. It doesn't cook the same way as regular mince. It's more lumpy.
Senior Member
wow, you can get it here in the USA. i'm not partial, but it's pretty readily available. bummer!
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I can get chicken mince at my local Ralph's. I'm sure you could ask your butcher?
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They sell it here. It's just disgusting, that's why.
Beauty, Paleo cookery, and my opinions.
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We have chicken mince here in Norway too. Beef and chicken are quite common and lamb is also available when in season.
Norak's Primal Journal:
2010-07-23: ~255lbs, ~40.0"
2011-11-03: ~230lbs, ~35.5"
2011-12-07: ~220lbs, ~34.0"
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It's common here too. I can get ground chicken or turkey... just choose not to
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Readily available here, and cheap. We usually use it in a 50/50 mix either with pork or veal - makes great rissoles and meatballs.
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I used it exclusively for about 15 years of eating no red meat. It's quite low fat, about 10%, marketed as a low-fat ground beef alternative. It's OK, but rather bland. Now that I'm back to beef, I love the more intense flavour. The texture was never quite as nice, either. You're not missing much...
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Oh, interesting, it must be a UK thing then. It's weird that I can find turkey mince easily enough, but not chicken. That's cheap and convenient... and very bland.
I haven't set foot inside a butcher's shop for years so I'll have to check that out, thanks. As a recently ex-vegetarian my aim was to find something I could pretend wasn't really animal flesh. Low fat is OK I suppose; I'd just have to add my own brain fuel. I'm doing well with lamb mince which is about as fatty as meat gets. What I thought was an intolerance to beef turned out to be a reaction to the black pepper in my 100% beef burgers so I can keep beef mince on the menu too.
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