America is finally embracing dark meat chicken
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Figure in the price and the attention thighs get on BBQ shows and the fact thighs are juicy.
However I still have a preference for wings and breast.
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This seems to be the new norm. Remember how cheap ox tails used to be? Today you may as well by a steak.
BTW don't be ignoring them chicken toes. Smothered with a thick gravy, some vidalia onions and chopped squash. Sitting on a bed of steaming white rice. Whew!
Of course I'm joking about the toes but I have noticed chicken feet selling in supermarkets now. I don't ever remember seeing that sold.
BTW don't be ignoring them chicken toes. Smothered with a thick gravy, some vidalia onions and chopped squash. Sitting on a bed of steaming white rice. Whew!
Of course I'm joking about the toes but I have noticed chicken feet selling in supermarkets now. I don't ever remember seeing that sold.
Love me some short thighs. Less fat and tendons and veins than the whole thigh. And for anything stir fried, gumbo or a recipe that calls for chicken.......boneless, skinless thighs all day long.
BUT MAAANNNNNNN.....fry up two or three short thighs.....rice and 40 wt gravy. You got yourself something there.
BUT MAAANNNNNNN.....fry up two or three short thighs.....rice and 40 wt gravy. You got yourself something there.
I BEEN on thighs, ever since I found out they have just as much lean protein as breasts.
How ?????
Ain't no brisket tough unless you don't know wtf ur doing when cooking it........ when done right.... it's fucking tender as hell..... Jews got that down pat..... ain't no reputable Jewish deli serving tough brisket...period
You need a chest freezer and a place that sells it in bulk boxes...... 20lbs and up at a time... it's well worth it
.
This is like 'oxtails,' when white folks discover something they bring all of their Pilgrims......
Next thing you know, White folks will discover mustard in potato salad is better than mayonnaise.
Then the price of mustard will go up.
STOCK UP ON THE MUSTARD!!!
HaHa!!!
Then the price of mustard will go up.
STOCK UP ON THE MUSTARD!!!
HaHa!!!
Geech I respectfully disagree. But to each his own.dude no one believes that the breast is the dryest cut of the damn bird
dude no one believes that the breast is the dryest cut of the damn bird
BREASTS are.....if you cook it to 165...I cook mine to 145 and let it sit....I prefer dark meat...just left gym..and cooked thighs and legs...on my remote control grill... brah.. while I worked out
Camille there is a difference. To each their own
Leg thigh then wing
The only way chicken will be jacked up in soup (liquid - wet environment) is for it not to have been fit for human consumption in the first place. That won't be just because it's dry. Soup is the cure for dry chicken and turkey. It had to have been overcooked and hard for soup not to be able to cure dryness.
Camille, true. My point is the consistency of the thighs is much better than the breast. I have made soup using both and the breast gives off a more mushy taste. Just my preference.
Oh ok. Normally when I make soup it has more than one part of the bird. Usually leftover turkey from Thanksgiving, or leftovers from or a whole rotisserie chicken. I used to roast my own chicken to make the soup, but if I'm buying specifically to make soup, the rotisserie is a short cut. Soup stock tastes better when the bones have been roasted, imo.
Thighs forever.
The dark meat I just bake separately from the breast meat which gives it a crispier texture closer to the breast meat that is a little bit drier than normal. The dark meat sits in the juices and become soggy. I used to throw this out but now it tastes pretty good with the crispy skin and drier texture.
You said the dark meat
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