Poll: Chicken: Do you prefer Dark Meat or White Meat?
My favorite ways of cooking chicken are barbequed adn fried. When prepared like that my preference has nothing to do iwth color but with the part of the bird. From favorite to least favorite thigh, breast, wing, drumstick.
In roast chicken I like the white meat.
Mollie · 17 years, 7 months ago
Yeah, I put white meat, but there are dishes that are best served by dark meat. For adobo, you have to have dark meat, for example.
goovie is married! · 17 years, 7 months ago
dark meat is gross. i like chicken breasts. they can be prepared any way. when i'm making them at home, i like to bake them with breadcrumbs, a little margarine, and a honey mustard sauce. yum. i want chicken.
I should have mentioned cutlets. The way I most often prepare chicken at home is a cutlet on my george forman grill. I also love Chicken Francese, chicken cordon bleu, and chicken rollatini, all of which are made with the breast.
It's a girl! · 17 years, 7 months ago
Mmmm honey mustard.... *drools*
I'm a breast girl myself *thwaps self for really bad Willow line* Having just recently converted to poultry and seafood consumption after 14 years of vegetarianism, boneless, skinless chicken breasts are pretty much all I'm ready to cope with, raw-meat handling wise. Plus I always did like the taste of white meat better.
Since I'm new to this chicken cooking thing, I pretty much only have two recipes so far: grilled with a soy sauce, rice vinegar, garlic, and brown sugar marinade and baked with spicy peanut sauce (the kind I make for sesame noodles)
I also have a recipe each for salmon and trout, but that would be a whole other forum.
Nathan · 17 years, 7 months ago
It depends on my mood, I guess. I tend to like things toward the middle of the chicken, though. I like thighs and breasts, but don't usually eat the legs and wings. I think that's more because they're mostly bone than because I don't like them, though. I don't know. It's largely habit at this point, rather than anything that makes sense.
Andrea Krause · 17 years, 7 months ago
Yeah I have a bit of an efficiency thing with my food. If it's too much effort output for too little meaty return on investment, I'm not interested. Hence I'm not big on wings. And ribs only if they're very meaty. I don't want to have to pick at something for 10 minutes to get all the decent meat off of it. :)
ChrisChin is Getting Old · 17 years, 7 months ago
I tend to use boneless chicken breasts when baking and am to lazy to deal with bone-in chicken, but that's pretty much because it's more widely available. I love dark meat so much more, particularly thighs. I typically order dark meat at a restaurant.
It's just somewhat tastier and juicier. Fat, even though it's a minimal increase, tastes so good.
zil · 17 years, 7 months ago
I luv chiken!
but chicken, like red meat, has been expunged from my diet via ulcer. my diet consists of... salad with fat free dressing.
have to beware of the carbs cause of diabetes.
can't have preservitives, msg, or dyes cause of alergies.
can't have anything high in fat, fried, anything with caffine, anything heavy, can't eat full meals, cant eat until I'm full, nothing acidic.... cause of the ulcer thing.
Bender · 17 years, 7 months ago
personally, I can't have chocolate because it make me hulk out, and alcohol makes me possibly die.
zil · 17 years, 7 months ago
boo hiss. I hear ya. I can't drink anymore either. death. why does it have to be spoil sport?
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