Hi all,

I've found that minced poultry can be hard to find in Geneva. I did see minced chicken once at Migros on Rue de Lausanne, but I have never otherwise seen it in major supermarkets in the city. Does anyone know where I can find minced chicken or turkey? How about Carrefour in Ferney Voltaire?

Cheers!

Does your usual supermarket have a butcher counter? Perhaps, if they don't have minced readily available on the shelf (or if you need a different quantity than what's available), you can have them mince some fresh for you.

So far, if I've needed something which uses a meat they have on hand anyhow (such as chicken or beef, or deer when in season) I've been able to have them cut some for me - like nice cuts to use for stew. So I'd imagine if they have chicken breasts, they should be able to mince it for you.

Good luck!

Buy a meat grinder, and make it yourself!

Tom

I've seen 'emincé de poulet' in the freezer section of some Migros. It's not really minced though; more like finely chopped. It's usually imported from Brazil or China (if that bothers you at all) and I've found it needs picking over as it can contain bits of fat.
I've never seen properly minced poultry but as has been mentioned above by Peg A the fresh meat counter might do it for you if you ask nicely!

You can get minced chicken in Migros. At my local store it's in the fresh poultry section. The brand is Optigal.

That's because the French word emincé means sliced, not minced. Used in CH as a synonym of Geschnetzeltes(sp). For mince, in French, you'd be looking for "haché", although care must be taken if it's referring to beef, where it will often mean a reconstituted meat patty.

But I'd be astonished to find anything other than beef in minced form. Don't think I've ever seen it in eleven years here. Nor is it something I'd expect to use. What's it for, anyway?

Well, around here you will usually also find ground pork, and often ground veal, but I don't recall ever seeing ground poultry.

As I said, buy a meat grinder, problem solved (I even use it for ground lamb, but never ground poultry).

Tom

I've seen ground chicken in the coop stores around bern, also for delivery from the coop@home.

COOP's got an offer on minced pork this morning. Thought about buying some to make some sausage rolls but then couldn't be bothered.

I think that it isn't common because I believe that it goes "off" very quickly once the oxygen gets to the meat (there is more "surface" for minced chicken than for chicken breast) - so poultry mince is pretty rare.

(Plus - for me it has a strange texture when cooked - so much water in there that it just sort of steams and is "squeaky" on the teeth )

That was my observation when using it to make sausages / burgers before as well.

It DOES work nicely in chili and other things that it's going to cook down into sauce, so using it for "spaghetti and meatballs" with the meatballs cooking in sauce for a while should work also. I've known quite a few folk who use it for such things, in attempt to lower the fat content.

Just ask any butcher to mince it for you.

My local coop sells it too, but when in France I just ask in the butcher for minced chicken. I use it in burgers and meatballs.

Is it really difficult to slice a piece of chicken into tiny short strips? You can then be sure it is fresh and safe.

It isn't mince though, is it? It won't bind in the same way

Various things - mostly Chinese dumplings when I want a change from pork/shrimp, and other things like chicken balls. I come across it a fair bit when looking through cookbooks, and it's quite common in Australia (where I'm from).