White meat vs dark meat

[James MitchnerParticipant]

I prefer the dark meat of chicken and turkey. Always have. And, its a tasty mouthful of joy to crunch down on that crinkly roasted skin. Its also cheaper! Always felt a bit guilty thinking it was the most unhealthy until I began to become educated on the myths and downright falsehoods we have been fed (no pun intended) by the nutrition community once I began eating KETO.

White Meat vs Dark Meat (Plus the skin)

[Anonymous]

I have seen so many fad diets where one food is villainized and another is glorified. I never understood these diets. My diet is what my body tells me to eat, it says meat, that’s what I find. It says veggies, carrots it is. It is like the, 8 glasses of water a day saying, sometimes I only need 6, somedays I might down 12. Last time I checked I was flesh and bones, no wires and hardware.

[Crow BarKeymaster]

@James,
Yeah, I gotta agree with you about the crispy skin. Nuttin better!
As for which is better, meh. Because it is more cost effective, we buy whole birds. Then we either cut them up into individual pieces or roast it whole.
Then save the bones and make stock.
I was at the grocery store the other day. They are now selling “Chicken Bone Stock.”
Dont recall the price, but I be willing to bet that container (it was a box about 32oz) of stock would be dang close to the price of a whole chicken.

[James MitchnerParticipant]

Do you know what ‘spatchcocking’ is? Take a whole chicken and, using meat shears, snip out the backbone, cutting up each side. This allows you to open up the carcass flat. You can also pull out that piece of cartilage in the breast if you like. Works great for grilling the entire chicken, or for smoking in a smoker.

I like to make my own bone broth. But I do buy the 32oz containers of both chicken and beef broth if its organic.

[DaisyKeymaster]

Mmm. Crispy chicken skin is the best.

If you’re short of hands-on time, a whole chicken can be cooked in the crockpot. I put it on top of a couple of onion halves. It tastes s lot like rotisserie chicken. Then I broil it for about 7 minutes to get that crispy skin. The juice that has cooked off can be used for gravy or a soup starter.

[Crow BarKeymaster]

@James,
Yep! Done that more than a few times!
Take a 5lbs weight or brick, wrap in foil to weight down on the bird (skin side down either on the grill or in a cast iron pan) as it cooks to get a good crisp skin.
I have also boned whole birds, and done the same to the point the skin is just crisp, then stuff it, tie the whole bird around the stuffing in the middle of the meat side.
Then finish roasting.
Make a gravy out of the brown bits and drippings from the bird and the stuffing.
Ya got me craving one! Might make it this weekend!

[James MitchnerParticipant]

I’m gonna grill chicken quarter tonight! 😉

[Crow BarKeymaster]

@daisy,
Try throwing in a orange or lemon cut in half with the onions. Even a rough chopped Cinnamon stick. Gives the gravy a new and interesting flavor.

[James MitchnerParticipant]

I sometimes make a sauce using ginger chutney. Adding anything like that as you mentioned, Daisy, really does add an entire new dimension to the meal.

Make a roux. Pour in chicken stock. Once thickened as you like it add the chutney and mix. Season to taste. So simple a cave man could do it!

[DaisyKeymaster]

Now I’m definitely making chicken.

[Author]

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