This recipe originally came from Marcia Adams, Cooking from Quilt Country. We have adjusted the seasoning to our taste and use dark meat chicken instead of ground pork. Feel free to use whatever ground meat appeals to you.
The quality of the meat is very important. Try to find a good-quality chicken. We use Murray's chicken, which is produced in Pennsylvania. A local, pastured chicken would be ideal. For meat from the grocery store, look for something organic. We coarsely grind thigh meat along with the skin. You may be able to have a package of boneless thighs with skin ground at the grocery store if you make a request.
2 pounds lean, ground chicken thigh meat
1 Tablespoon dry parsley
1 teaspoon sea salt (Himalayan Pink or Celtic Sea Salt)
2 teaspoons rubbed sage
1 teaspoon dry basil
1 teaspoon dry marjoram
1 teaspoon chili powder (spicy or mild, your choice)
1 teaspoon black pepper, freshly ground
1/2 teaspoon ground red pepper flakes
1/2 teaspoon dried thyme
2 Tablespoons cold water
Optional: 1-2 T. of fresh minced herbs such as sage, chives, lemon verbena, lemon thyme, etc.
Combine all the dry seasonings together in a bowl. Sprinkle evenly over the meat and mix thoroughly to combine everything. Sprinkle cold water over the top and mix it in. Shape 1-2 Tablespoons of meat into a ball and then flatten. Cook in a greased, hot skillet for 1-2 minutes until browned, then flip and cook until done.
Serve with waffles, pancakes, eggs, toast or whatever you like.
You may divide this up and put into freezer bags. It will last in the freezer for about 3 months. If you leave it frozen longer than 3 months, the spices may change in flavor.