White or dark meat?

[Constance]

I fixed a simple chicken dish last night that I have been making since I was 18 years old. I used to cut up whole chickens, but in the last 20 years, I've used chicken breasts, usually bone-in, because that's what my husband likes. All the dish involves is putting chicken in a baking dish, sprinkling with pepper, and spreading a can of undiluted Golden Mushroom soup over the top. Cover and bake at 350 or so until tender. Add vegetables in with the chicken for a one dish meal.

I had been craving chicken, but yesterday when I went to the deep freeze, the first thing I came to was a bag with 3 huge leg quarters, and I didn't feel like digging deeper.
I fixed the dish the same way as usual, pretty much. I did have to use 2 cansThe potatoes cooked under the chicken, so they could soak up the juices, and about the last half hour of cooking, I added a can of drained mushrooms, and a can of drained Allen's Kentucky Wonder Beans.

Kim said it was by far the best I'd every fixed that dish. My girlfriend ate with us, and had two plates full (she's a white meat eater, also).

So, my question is this: Have any of you white meat eaters ever tried dark meat?

[Andy M.]

I really enjoy both white and dark. When I do a whole chicken, I start with a breast and a thigh. Never mind where I stop.

[thymeless]

I generally prefer dark meat, but white meat's good too.

thymeless

[skilletlicker]

Originally Posted by Constance

So, my question is this: Have any of you white meat eaters ever tried dark meat?

I used to think I hated dark chicken meat. The reason was it was occasionally undercooked, for my taste at least. Breasts get so dry and rubbery if over cooked that the cooks in my youth tended to undercook the rest of the bird.

[licia]

I really enjoy the flavor that cooking with real chicken pieces give a dish, but I still cannot eat chicken thighs. I prefer breasts, but will eat a drumstick in a pinch.

[Half Baked]

Now that's funny, I wouldn't eat a drumstick but love thighs and breasts. It just depends on what I'm cooking that makes me choose.

I think I really prefer dark meat but I cook it so long that I can take the sections off w/o having to deal with the tendons and ligaments *shudder*.

Breasts are just so easy to use that I usually use those for expediency.

[GB]

I used to only eat dark meat. Now I prefer white (if it is cooked right), but I still love dark as well.

[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.

Breasts to me are best with the bone in because it keeps them moist and they are not as easy to overcook.

Usually tear down a chicken myself because of all the good parts that can be put into the stock pot.

[pdswife]

I've always liked the dark meat better. It seems more flavorful and moist to me.

[middie]

I'm not a dark meat fan at all.
Give me the white.