We have come to expect a chicken tenderizer recipe on this blog, and so we’re always excited when someone brings their own.
But with the advent of chicken tenders and chicken stock, there are now many options out there.
But what about when you want to use the best ingredients from different sources?
What about when it comes to using these recipes in a gluten-free recipe?
And what about for the meat tenderizer?
This is what we’re going to be doing today.
If you’re not familiar with meat tenderizers, they are a great way to add some delicious flavors and texture to your recipes.
And they can be made in a number of different ways.
The first thing to know about meat tenderizing is that you can use whatever kind of meat you like.
And while most recipes for meat tenderisers use ground meat, there is one exception: The meat used to make them has to be cooked in a non-stick pan (not a pizza stone).
To use a nonstick pan, we recommend using a glass baking dish and a nonstop drip pan.
So we’ll start with our first meat tenderiser recipe.
You will need:Meatballs or sausage (cut into small pieces)The chicken stock (we recommend using ground chicken, but you can also use a homemade chicken stock)You’ll also need:A glass baking panThe chicken (we suggest using ground or boneless chicken breasts, but chicken is not required)Directions: Place the chicken in a large bowl.
Add a splash of cold water to the chicken, along with a splash or two of chicken broth.
Add the chicken stock and the chopped up sausage and stir well.
Add chicken to the hot chicken broth and stir to coat.
Pour the chicken broth over the chicken and mix to combine.
If the mixture is too thick, add a little more chicken broth or a little less chicken broth, and stir again.
Let the mixture sit for about 15 minutes, or until the mixture has thickened.
Once the mixture reaches desired consistency, add the meatballs to the mixture.
Let sit for at least 10 minutes, stirring constantly, before placing into the hot, nonstick skillet.
Place the meatball mixture into the pan and cook for 3-5 minutes on each side, or till it’s cooked through.
Serve the meaty chicken tenderizers over rice or as an appetizer.
Note: You can substitute ground turkey in place of the chicken.
We used ground turkey this time because it was a little easier to work with.
And for more meat tenderization goodness, check out these other vegetarian meat tenderis: