Ingredients

  • Chicken thigh = 150g
  • Chicken fat = 25–30 % of chicken thigh = 40g
  • Salt = 1.7-2 % of fat and meat = 2g
  • Black pepper = 0.5-0.75% of fat and meat = 1g
  • Garlic powder = 0.7 %. = 2g
  • Italian seasoning = 0.4%. = .76g
  • Chicken broth = 25% chicken thigh weight = 36g
  • Fat and meat mixture = 172g
  • Starch = 1.8% of fat and meat mixture = 12g
  • Blended Bell Peppers = 1 tablespoon

Method

1. Debone and Trim
Begin by separating the meat, fat, and bone from the chicken thigh.

 

2. Weigh Ingredients
Weigh out the meat (150g) and fat (40g). Then, measure the following seasonings:

  • Salt: 3.2g
  • Black Pepper: 1.1g
  • Garlic Powder: 1.2g
  • Italian Seasoning: 0.76g

 

3. Grind the Mixture
Combine the meat, fat, and all seasonings in a grinder. Grind the mixture four times:

  • First two grinds for a coarse texture
  • Last two for a finer consistency
    After each grind, mix in 9 grams of chicken broth to maintain moisture and texture.

 

4. Add Starch
Weigh the total meat mixture (to account for any loss in the grinder). Calculate 1.8% of the total weight to determine how much starch to add (typically around 3.1grams). Mix thoroughly to ensure even distribution.

5. Add Bell Peppers
While mixing in the starch, add 1 tablespoon of finely blended bell peppers and incorporate well into the mixture.

 

6. Layer the Mixture
Line a baking pan with wax paper and spray with nonstick cooking spray. Spread 43grams of the meat mixture onto the wax paper and flatten to approximately 1/8-inch thickness.
Spray a light coat of nonstick spray on top, add another piece of wax paper, and repeat the layering process (spray, add 43grams meat, flatten) until all meat mixture is used.

 

7. Freeze the Mixture
Place the layered baking pan into the freezer and freeze for 24 hours.

 

8. Separate the Layers
After 24 hours, remove the pan from the freezer and carefully separate the frozen meat sheets from the wax paper.

 

9. Cook the Product - Consumer Reconstitution
Using a stovetop pan, cook the product at medium heat until they reach an internal temperature of at least 165°F.

Packaging

We decided to use a bright orange package as a nod to our roots at Auburn University, where orange is one of the most iconic and spirited colors on campus. By incorporating this bold hue into our packaging, we not only pay tribute to the place that brought us together but also aim to create a product that is instantly recognizable, vibrant, and full of energy—much like the Auburn community itself. The color choice reflects our pride, enthusiasm, and commitment to carrying a piece of Auburn’s spirit into everything we do here at Slim Aubie's Chicken.

Nutrition Label

This chicken patty delivers a solid 8 grams of high-quality protein using clean, simple ingredients without unnecessary fillers. With minimal carbohydrates, natural fats, and bold flavors from real seasonings like garlic and Italian herbs, it’s a wholesome option for anyone seeking a flavorful, protein-packed meal. The ingredient list reflects a commitment to transparency and health, making it a great fit for busy consumers who want nourishing, satisfying food without compromise.