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Chicken School

Why You Should Be Using Ground Chicken

Ground chicken is a real jack of all trades in the kitchen. From lasagna to burgers to chili, ground chicken works wonders in any recipe.

Offering a lean, protein-packed alternative to the more commonly used ground beef or pork, it is lighter in taste, fat, and calories, and holds up in even the heartiest of recipes. 

Ground chicken can be found in the poultry section at the grocery store, or you can prepare it yourself at home using a meat grinder. This allows you to tailor the end product to your needs. If you’re looking for lean ground chicken, use boneless, skinless chicken breasts. If you’re looking for a bit more flavour and richness, try adding some boneless, skinless chicken thighs.

Because ground chicken is so lean, there are a few things to keep in mind before you begin cooking. First, less fat means less moisture. To avoid cooked ground chicken that is dense or dry, it is important to add some moisture to your mixture. This can be done in a number of ways. If you’re preparing meatballs, for example, try mixing in some Greek yogurt or some soaked breadcrumbs. Not only will this add moisture, it will help the mixture bind together. Ground chicken also needs to be cooked at a lower temperature than ground beef or pork due to its lower fat content. This will ensure that the chicken does not dry out too quickly. Finally, be sure to season well. Ground chicken’s lighter taste means it has less flavour on its own. This just leaves you more room to get creative!