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    PENNYPACKER3   16,915
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Wednesday, January 23, 2013

is there a big diffence in fat from white to dark meat?

Member Comments About This Blog Post:
EABL81 1/24/2013 7:28PM

    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.

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DEBBIEDAY 1/24/2013 6:34AM

    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 can figure tossing away 100 calories for each tablespoon of fat you skim from the pot!

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GZELLEFRO 1/23/2013 10:26PM

    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.

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KATRINAKRAUT 1/23/2013 10:19PM

    White meat is definitely leaner but dark meat tends to be moister. Bottom line is portion size. Which do you prefer?

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