There's no sense mincing words -- chopping poultry into ever-finer pieces for minced chicken can be challenging. If you're truly skillful with a cleaver, by all means do your own mincing by hand. But because poultry flesh puts up more resistance than crispy vegetables, mincing chicken is more challenging than, say, fine-chopping shallots. When in doubt, turn to your trusty food processor to take over the mincing tasks.
Rinse chicken pieces under cold running water, then pat them dry with paper towels.
Remove the skin, tendons and fat from the chicken pieces. If you are using dark meat or bone-in white meat, cut the flesh away from the bones.
Lay the skinned and trimmed chicken pieces on a cutting board. Chop the chicken flesh into 2-inch cubes that are as uniform as possible.
Put a few handfuls of the chicken cubes into a food processor. Pulse the chicken in brief bursts until the pieces come to a mince that is either coarse or fine, depending on your preference. Avoid over-processing the chicken to a ground consistency.
Repeat with any remaining chicken. Working in small batches ensures an even mince.