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Old 10-27-2006, 09:07 PM   #11
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I prefer dark meat. It is always jucier and more flavorfull.
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Old 10-27-2006, 09:18 PM   #12
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I like dark meat for longer cooking dishes (like stew, chicken 'n rice, etc) - I think the dark meat stands up better to longer cooking and it has more flavor. For a quick sautee or stir fry, where the flavors are more delicate, I go for white meat.

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Originally Posted by auntdot
Also prefer thighs, but usually use the drumsticks for stock...Not very long ago could often find hindquarters at 29 cents a pound. Would separate the thighs for cooking and make a great stock, broth, or soup from the drumsticks.
I do the same thing! Those packages make great chicken stock. Wish I could find them at 29 cents per pound - even on sale the cheapest I can find them now is 50 cents a pound.
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Old 10-27-2006, 09:42 PM   #13
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Believe it or not, the first thing I go for are the wings. Of course, I don't like them dry or over cooked, but when they are cooked right, yum.
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Old 10-27-2006, 10:11 PM   #14
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If chicken is fried or roasted, I love the wings and legs, theighs the best. If making a next day sandwich with chicken or turkey, I like the white meat sliced thin and on bread with butter, mayo and cranberry sauce..I like the looks of the white in a pot pie and soup, but for me the dark has the most flavor and moistness.

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Old 10-27-2006, 11:34 PM   #15
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My first pick would be the dark meat - then it would be bone-in white - then if it's boneless skinless I prefer it pounded out as in a marsala dish.

My favorite all-time part is the oysters on the back, which are dark.
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Old 10-28-2006, 12:04 AM   #16
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The breast is OK if not overdone, but I prefer the leg, especially the thigh.
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Old 10-28-2006, 08:10 AM   #17
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Quote:
Originally Posted by kadesma
If chicken is fried or roasted, I love the wings and legs, theighs the best. If making a next day sandwich with chicken or turkey, I like the white meat sliced thin and on bread with butter, mayo and cranberry sauce..I like the looks of the white in a pot pie and soup, but for me the dark has the most flavor and moistness.

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I feel the same and eat these the same -more flavor!
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Old 10-28-2006, 08:54 AM   #18
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I've always prefered the dark meat. First, there's more fat so it's juicier, and second, there's almost always a bone to gnaw on.
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Old 10-28-2006, 08:55 AM   #19
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Quote:
Originally Posted by kitchenelf
My first pick would be the dark meat - then it would be bone-in white - then if it's boneless skinless I prefer it pounded out as in a marsala dish.

My favorite all-time part is the oysters on the back, which are dark.
I never tell anyone about the oysters in the back...there are only two..and if I say anything, everyone will want one
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Old 10-28-2006, 09:29 AM   #20
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i like both white and dark. certain dishes just work better with one or the other. sometimes all white is just too bland and dry. sometimes, dark meat would just be too greasy.
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