Herbed Chicken Patties with Au Jous
- Ready in: 35-40 Minutes
- Serves: 4
- Complexity: medium
- 1 Pound Ground Chicken (pastured preferred)
- 1/4-1/3 cup Green Onions/Scallions (chopped)
- 1/4 Fresh Parsley (finely chopped)
- 2 Cloves Garlic (minced)
- 1 Teaspoon Thyme
- 1/2 Teaspoon Sage
- 1/2 Teaspoon Black Pepper (or to taste)
- 1/2 Teaspoon Sea Salt (or to taste)
- 1 Tablespoon bacon fat, lard, or coconut oil
- 1 Cup Chicken Broth
Combine all of the ingredients together in a bowl. Ground chicken can be really squishy and hard to work with to make patties. I suggest getting some water on your hands beforehand it from sticking to your hands so easily. Make 4-8 patties, depending on size preference.
I used my cast iron for this one to get a nice crust on both sides. So heat up your preferred oil (bacon fat gives it a nice extra flavor) to a medium high. Add the patties once the oil and pan are hot (just beginning to smoke). Cook the patties 4-6 minutes per side (no pink center and have a nice crust).
Remove the patties to a plate as they finish. Add the chicken broth to the pan and, using a wooden spoon, scrape up all the leftover bits. Bring the broth to a broil and reduce it down by about half. Once done, remove from heat, and spoon over the patties when serving.