RPCookin
Executive Chef
I prefer chicken breast, much fewer ookies than thighs or legs, and I prefer the flavor. I used to just discard the dark meat after cooking a whole bird, but now I use it for stock and soup. I coated a bunch of breast nuggets in mayo and shook them up in a ziplock bag of seasoned panko last night, then baked them. Nice and moist, with a good crunch.
What the heck are "ookies"? And why would there be any such in a chicken thigh or drumstick? I've never seen anything particularly unappetizing in the dark meat, no more than the white meat.