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PENNYPACKER3
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chicken

Wednesday, January 23, 2013

is there a big diffence in fat from white to dark meat?
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  • v EABL81
    Really not that much difference, if the portion sizes are reasonable. I tend to use white meat for dishes that will cook relatively quickly (e.g., sauteed breasts after pounding them to a consistent thickness), and dark meat for slow cooked recipes, because the white meat dries out.
    1310 days ago
  • v DEBBIEDAY
    I refer either depending on what's cooking....the dark meat does have slightly more fat, but removing the skin naturally decreases fat content.

    A also use a combination or the whole chicken in soups but when I do, I make the stock the day before and chill it over night...the next day simply lift of the layer of fat on the surface and your soup/ stock will be nearly fat-free....you can figure tossing away 100 calories for each tablespoon of fat you skim from the pot!
    1311 days ago
  • v GZELLEFRO
    I was going to say the same thing as katrinakraut. I prefer white meat personally. But also don't forget that you should take the skin off. Good question!! do a search on the main page about it. I'm sure there's an article about it.
    1311 days ago
  • v KATRINAKRAUT
    White meat is definitely leaner but dark meat tends to be moister. Bottom line is portion size. Which do you prefer?
    1311 days ago
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