Dark meat, or light meat. No this is not a racist thread, I am talking about chicken/turkey. I personally thought that everyone had the love affair with dark meat that i do, but i was proven wrong at a gathering for thanksgiving a couple years ago. I had cooked the turkey, it was scrumptious, and i decided since there were only 8 people, i would only carve an appropriate amount of meat. (It dries out when you cut it too long before its eaten) I carved about an equal amount of light an dark, and i was the only one that ate the dark.

What is wrong with people? Sure the dark meat is fattier, and therefor worse for you. But the dark meat also tastes so much better. I actually know someone who won't eat dark meat. IMHO they are frieking nuts.

Thoughts?

Can I vote for both?

dark meat = fatty = more flavor

dark meat usually has a lot of fat and gristle attached to it. white meat gets my vote.

fried turkey ftw

I like a mix of both, but if I had to choose, it would be dark.

fuck meat. give me the heart, the liver, and the innards.

I'll take the beaks, claws and assholes!

even in your turkey eatin sir.. .you are brOOtul

hmm, depends on the use i supposed...Dark meat is gamier but white meat is actualy what i prefer most of the time. I mean, christ...look at my girlfriend

I said this wasn't racist you biggot fucker!!

... come to think of it, look at my wife in my profile, i guess liking dark or light meat in turkey DOES translate into women.

both. love me some white carved bird but am a huge fan of wings as well.

dark meat is usually better for soup and open faced sandwiches

I totally agree with the soup thing. When i was still a chef, and not a bullshit artist salesman, I always used the dark for soup. When it's doin it's finish boil, the fat that renders from the dark adds a smokey look to the broth. People love that. Clear broth = complaints that the broth isn't "hearty" enough.

Any meat is good meat!

Gotta go with light.

light meat is drier and far less tasty, dark meat>light meat

I like the skin son! I dig both, so I really can't choose.

soup = dark meat
all else = white meat
skin + white meat > all

anyone ever have slow rendered chicken? It's where you sit it on the edge of the grill and let the skin get a toughness to it, a toughness that is basically just a wall of grease. It's the best way to get delicious skin. And if you wanna make it even better, put a little rosemary (finely chopped) and garlic on the skin before, and make a sherry veloute to drizzle over it. With some asparagus wrapped in bacon, and pancetta rissotto. It's about the best meal ever.

Asparagus = good
Asparagus+bacon=great
Rissotto=good
Rissotto+Pancetta=great
Rendered, seasoned chicken=good
Rendered, seasoned chicken+sherry veloute=great

All this together=gettin laid on a first date.

Ouchdrummer=someone who can send you the recipe/directions for all of this from scratch. Boo ya.

A place down the st. from my place called "Doughboy Deli" has stuff called "Broasted" chicken. It means that it is fried, inside of a pressure cooker. So that all the grease gets way deep down inside of the chicken. All the way to the bone. It's amazing.