Q: My family and I live overseas. I'd like to buy a meat grinder attachment for my KitchenAid to help diversify the ways we prepare chicken. We tend to stick to bone-in or boneless breasts, as we prefer the leaner cuts, but I'd love some other ideas on how to mix it up a bit more to ensure that dinner won't be too dry.
Sent by Jess
Editor: Readers, do you have any advice for Jess on what cuts of chicken or poultry she should use in the meat grinder? I'd be inclined to mix in boneless skinless chicken thighs for a little more fat and flavor.