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. 1997 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 fat-free....you can figure tossing away 100 calories for each tablespoon of fat you skim from the pot! 1998 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. 1998 days ago