We Tested Ground Chicken From Walmart, Kroger & Aldi | Most Failed

A pack of ground chicken can look like the smart choice sitting in the case — pale, lean-looking, "all natural," the word "chicken" right on the front — and still be a long way from the lean supper you think you're carrying home. The rules run the opposite way from what you'd guess: plain "ground chicken" is allowed to be the whole bird — the back, the dark meat, the skin and the fat that rides under it, all ground in together — while only the word "breast" actually guarantees you the lean cut. And skin is exactly where a chicken keeps its fat, which is how a pack sold as "lean" ends up reading eight grams of fat a serving — the very same number as the 92% lean ground beef you walked past to be good — sometimes with a splash of added solution and a vague "natural flavoring" sitting underneath. In this video I'll walk you through the three quick checks I'd run right there in the aisle — the name, the fat number, and the bottom of the ingredients — then point you to the two I'd actually carry home: the honest breast-meat packs with the short labels. So flip over whatever's in your freezer, read me the fat number in the comments, and tell me what state you're shopping in — I read every one. Read the label, not the logo. Trust the cut, not the brand.