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Herbed Chicken Patties with Au Jous

5.0/5 rating (1 votes)
  • Ready in: 35-40 Minutes
  • Serves: 4
  • Complexity: medium
  • Origin: Fowl


  • 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


  1. 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.

  2. 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).

  3. 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.

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