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Old 02-27-2010, 05:59 PM   #1
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White meat only - anyone else have this problem?

I am now roasting a whole, beautiful chicken, stuffed with aromatics, surrounded with vegetables. Here is the problem.

Normally I would have invited a few guests to enjoy what will be a beautiful repast. BUT, her in lies a problem.

I don't dare invite people for an entire roast chicken, because I wind up, often, with three or four people (this is a big oven roaster) who won't eat anything but the chicken breast! And they are usually people who take the beautiful, golden, crispy skin I slaved to get just right and toss it to the side with the bones.

Ouch! Might as well buy frozen, boneless, skinless chicken breasts, throw them in a skillet for 15 min, and they'll be happier!

I was so delighted a couple years ago when I made Thanksgiving dinner for six of us, and three people wanted the dark meat! It isn't going to kill you if you eat it once or twice a year! When it is a turkey, it is no big deal. But it used to be a normal sized chicken could feed six. Now I don't think I could feed 4 with it. And the flavor (and aroma, sniff, sniff I'm in heaven right now) is nowhere near the same. So it is just me and hubby, and soups and stews after.

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Old 02-27-2010, 06:21 PM   #2
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I must be confused. So you're upset that no one wants to eat the dark meat? Or that you're not the one getting the white meat? As hostess I'm sure you would give your guests their preference.
If you 8 way a chicken, two people get a half a breast a piece. Two get a thigh a piece and two a leg a piece. That is, if they all eat as you want them too. That leaves 2 wings to be divided between the other guests. I would guess the leg people because chicken legs aren't very big. Plus wings are considered white meat.
And when they toss away the skin just think how much longer they can be there to be your friend since they're trying to eat healthy. If it bothers you that you worked so hard on it, take a picture of it.
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Old 02-27-2010, 06:22 PM   #3
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I run into it all the time. I just cook something different. I've even had my sister tell me she won't even try duck because it's all dark meat!

I always reach for the thigh first.
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Old 02-27-2010, 06:31 PM   #4
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Claire, I run into it sometimes too. I just take the whole breast off the bird (which means all the skin is then MINE!) and slice it thinly, then do the same with the thighs and leave the wings and drumsticks as the only bits with bone in. If you slice it like that then often people won't be quite so piggy about taking all breast meat. I will admit though the chickens I do are usually 10-12lbs. And yes, they ARE chickens, just farm raised.
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Old 02-27-2010, 06:37 PM   #5
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I do are usually 10-12lbs. And yes, they ARE chickens, just farm raised.
The Arnold of chickens it sounds like. See what farm living can do fer ya?
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Old 02-27-2010, 06:40 PM   #6
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LOL. I'm sure they run around in the yard saying BUCK BUCK BUCK in a very deep voice too.
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Old 02-27-2010, 06:47 PM   #7
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Quote:
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I just take the whole breast off the bird (which means all the skin is then MINE!) and slice it thinly, then do the same with the thighs and leave the wings and drumsticks as the only bits with bone in.
That's also what I do. Carve it and then lay it out on a platter with the veg. If you have a few people you can divide it onto 2 platter and have one for each half of the table.
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Old 02-27-2010, 06:52 PM   #8
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With my gang I just buy several extra pieces of breast and drumsticks, these I dip in egg and panko give a light browning to and then add to the pan with the whole chicken..The kids like the extra pieces and the big kids inhale the whole chicken..
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Old 02-27-2010, 09:47 PM   #9
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I suppose I could wangle an invite to dinner because I really only eat the dark meat if I have a choice. :)

And unless the skin is done in a way I don't like it doesn't get tossed aside.
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Old 02-27-2010, 10:00 PM   #10
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I suppose I could wangle an invite to dinner because I really only eat the dark meat if I have a choice. :)

And unless the skin is done in a way I don't like it doesn't get tossed aside.
Wanna eat here? Any time... We always have plenty
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