I make a stuffing of two or three kinds of meat. Or beef (veal) and chicken or beef (veal), pork and chicken. That is the chicken - always. Minced chicken is different. Is ground into "dust", and sometimes - with large pieces. I prefer the latter. After all, chicken is faster than pork or beef. But if you can't find so - and- take that is.

The onion and peel the garlic. Greens not cut very finely.

Skip all through a meat grinder with the Bay leaf. Add salt and freshly ground pepper. Mix everything.

And now a little secret. I usually take a small piece of meat and "throw" it in the microwave for 1 min.

Now try the stuffing and add what is missing.

The mince I divide into 3-4 pieces and throw in the freezer.

At the right moment take a piece, defrost. You can add bread soaked in milk, and fry patties. You can add water or milk and use as a filling for ravioli or meat patties. You can add half the rice and use for stuffed cabbage or stuffed peppers. You can add an egg and grated cheese and cook the meatballs for this recipe http://www.povarenok .ru/recipes/show/461 91/ Well, here it is fancy! The meat is very tasty. Try it, you'll like it.