Wednesday, January 23, 2013

is there a big diffence in fat from white to dark meat?
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  • 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.
    2278 days ago
    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!
    2278 days ago
    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.
    2279 days ago
    White meat is definitely leaner but dark meat tends to be moister. Bottom line is portion size. Which do you prefer?
    2279 days ago
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