"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-27-2006, 05:27 PM   #1
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
White or dark meat?

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?

__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-27-2006, 05:29 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,309
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.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-27-2006, 05:48 PM   #3
Senior Cook
 
Join Date: Aug 2006
Posts: 298
I generally prefer dark meat, but white meat's good too.

thymeless
thymeless is offline   Reply With Quote
Old 10-27-2006, 05:52 PM   #4
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,923
Quote:
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.
__________________
“Be kind, for everyone you meet is fighting a hard battle.” Ian Maclaren

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 10-27-2006, 05:55 PM   #5
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
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.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 10-27-2006, 06:05 PM   #6
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
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.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 10-27-2006, 06:06 PM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I used to only eat dark meat. Now I prefer white (if it is cooked right), but I still love dark as well.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-27-2006, 06:47 PM   #8
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
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.
auntdot is offline   Reply With Quote
Old 10-27-2006, 07:04 PM   #9
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I've always liked the dark meat better. It seems more flavorful and moist to me.
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 10-27-2006, 07:57 PM   #10
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
I'm not a dark meat fan at all.
Give me the white.
middie is offline   Reply With Quote
Old 10-27-2006, 08:07 PM   #11
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,428
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
I prefer dark meat. It is always jucier and more flavorfull.
__________________
flickr

@JONOBRANDS
TATTRAT is offline   Reply With Quote
Old 10-27-2006, 08:18 PM   #12
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
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.

Quote:
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.
subfuscpersona is offline   Reply With Quote
Old 10-27-2006, 08:42 PM   #13
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,337
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.
__________________
A babys smile is brighter than any diamond and worth so much more. P.J. Tissot
JoAnn L. is offline   Reply With Quote
Old 10-27-2006, 09:11 PM   #14
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
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.

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 10-27-2006, 10:34 PM   #15
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to 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.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-27-2006, 11:04 PM   #16
Head Chef
 
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
The breast is OK if not overdone, but I prefer the leg, especially the thigh.
__________________
"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout
bullseye is offline   Reply With Quote
Old 10-28-2006, 07:10 AM   #17
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

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.

kadesma
I feel the same and eat these the same -more flavor!
Barb L. is offline   Reply With Quote
Old 10-28-2006, 07:54 AM   #18
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-28-2006, 07:55 AM   #19
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-28-2006, 08:29 AM   #20
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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.
__________________

__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 08:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×