# Chicken Legs/Drumsticks/Breasts Question **URL:** \ **Category:** Cafe Society\ **Created:** [April 18, 2014, 5:36am UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394 "2014-04-18T05:36:01Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 18, 2014, 2:28pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/21 "2014-04-18T14:28:40Z")
> [@Labrador\_Deceiver](#): > > I’d say that feeding a chicken antibiotics isn’t quite the same as adding unwanted chemicals to the meat that’s sitting on the shelves. If that’s what he meant, he phrased it very poorly. Well, there is some chicken that is enhanced with a liquid solution (usually broth and salt), something of that nature to keep it moister and plumper. There’s probably some sort of things in the solution with scary chemical names, too. But if that’s what **bob++** is talking about, they do the same thing to turkey. You have to read the label. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 18, 2014, 2:47pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/22 "2014-04-18T14:47:00Z")
> [@pulykamell](#): > > Well, there is some chicken that is enhanced with a liquid solution (usually broth and salt), something of that nature to keep it moister and plumper I should also add, of course, that injecting it with solution makes the chicken heavier, as well, so the profit angle is important to remember. A chicken breast, for example, may be “enhanced with up to 15% solution,” so for a one-pound $3/lb chicken breast, you’re really paying more like $3.50/lb for the actual chicken breast, as that one-pound chicken is about 13 and change ounces, the rest this plumping solution. As mentioned above, they do this to turkey in the US, and some pork products, too. If you look at those Hormel “always tender” pork products, you’ll see they’re enhanced with solution, even the ones that appear to be “plain” and not marinaded. Typically, I like to get my meat without any sort of solution or whatnot, and do that myself if I’m going to brine it. But I’m not completely opposed to these meats if I’m in a hurry and want something basically ready brined. But you do have to be very careful reading the labels. Still, it’s better than the labeling I’ve seen with scallops, where you pretty much have to assume unless they’re being advertised as “dry pack” scallops, you’re getting scallops that are soaked in STP (a type of preserving solution.) ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [April 18, 2014, 2:51pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/23 "2014-04-18T14:51:37Z")
> [@pulykamell](#): > > Well, there is some chicken that is enhanced with a liquid solution (usually broth and salt), something of that nature to keep it moister and plumper. There’s probably some sort of things in the solution with scary chemical names, too. But if that’s what **bob++** is talking about, they do the same thing to turkey. You have to read the label. That’s what I figured he was talking about, but I don’t see that quite as often around here as I do with turkey or pork loins (often Hormel). I need to look more closely next time. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 18, 2014, 3:12pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/24 "2014-04-18T15:12:06Z")
> [@Labrador\_Deceiver](#): > > That’s what I figured he was talking about, but I don’t see that quite as often around here as I do with turkey or pork loins (often Hormel). I need to look more closely next time. Tyson definitely has solution-enhanced meats. I just buy the store butchered brand which is not solution enhanced. From what I remember, it’s really only the boneless skinless chicken breasts where I remember seeing the “enhanced with up to XX% solution” language. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [April 18, 2014, 3:23pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/25 "2014-04-18T15:23:44Z")
I bet that’s probably the case. Now I want to go to Publix and check. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 18, 2014, 4:18pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/26 "2014-04-18T16:18:05Z")
[Here’s an example](http://i.walmartimages.com/i/p/00/22/61/60/00/0022616000000_500X500.jpg) from Walmart’s website. ---
**Author:** ![CarnalK](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnalk/32/486_2.png) [@CarnalK](https://boards.straightdope.com/u/CarnalK)\ **Post date:** [April 18, 2014, 4:37pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/27 "2014-04-18T16:37:25Z")
> [@Ellen\_Cherry](#): > > And: > > > [@](#): > > > > **Plastics** > > > > Many animals need roughage to move food through their digestive systems. But instead of using plant-based roughage, animal factories often turn to pellets made from plastics to compensate for the lack of natural fiber in the factory feed. You don’t think the plastics are used to replace stones (not “plant based roughage”) in the gullet? ---
**Author:** ![Learjeff](https://avatars.discourse-cdn.com/v4/letter/l/94ad74/32.png) [@Learjeff](https://boards.straightdope.com/u/Learjeff)\ **Post date:** [April 18, 2014, 5:29pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/28 "2014-04-18T17:29:55Z")
> [@Machine\_Elf](#): > > White meat (breast) is more popular, for one thing. > > Also, breasts are usually sold boneless and skinless - pure meat, through and through. drumsticks and thighs are typically sold with bones in and skin on, so pound-for pound, a package of chicken thighs or drumsticks has less edible meat in it than a package of boneless/skinless chicken breasts. If you want a satisfying meal comprised of dark meat, you’ll need to buy more pounds of drumsticks/thighs than you would if you were buying boneless/skinless breasts. > > Boneless/skinless breast meat also requires more labor input at the processing plant. I bet the popularity part is the biggest factor. However, even with the bones, I believe the meat/bone ratio is higher for breast than for drumstick and possibly even thigh. So, if demand wasn’t the issue, we’d expect to pay more for breasts. But demand is a big issue. I’m a thigh lover, and I’m happy that I’m usually in the minority, so I get my choice. Drumsticks can be good too, though they’re often overcooked due to being on the outside. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [April 18, 2014, 5:46pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/29 "2014-04-18T17:46:45Z")
> [@](#): > > Quoth **chiroptera** : > > Also, why “must” you eat chicken daily? > If it’s for protein, you have lots of healthful options - other types of meat. Fish. Eggs. Beans and rice. Lentils and other pulses. Soy and dairy products. Tempeh. etc. Or you could just do without sometimes. First Worlders eat way more protein than we actually need. But there’s nothing wrong with eating dark meat chicken if you prefer it. You shouldn’t make it your entire diet, but then, that’s true of anything. Eat a reasonable amount of whatever kind of meat you like, along with plenty of veggies, and you’ll be fine. ---
**Author:** ![elbows](https://avatars.discourse-cdn.com/v4/letter/e/b3f665/32.png) [@elbows](https://boards.straightdope.com/u/elbows)\ **Post date:** [April 18, 2014, 5:55pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/30 "2014-04-18T17:55:33Z")
> [@](#): > > But we usually buy either chicken wings or chicken ribs, which are fairly cheap in Australia… Chicken ribs? What kind of chickens do they have in Australia? ---
**Author:** ![Learjeff](https://avatars.discourse-cdn.com/v4/letter/l/94ad74/32.png) [@Learjeff](https://boards.straightdope.com/u/Learjeff)\ **Post date:** [April 18, 2014, 6:29pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/31 "2014-04-18T18:29:07Z")
> [@elbows](#): > > Chicken ribs? What kind of chickens do they have in Australia? BIG ones! 😮 ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [April 18, 2014, 7:13pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/32 "2014-04-18T19:13:58Z")
> [@pulykamell](#): > > [Here’s an example](http://i.walmartimages.com/i/p/00/22/61/60/00/0022616000000_500X500.jpg) from Walmart’s website. True, just about any industrial processor will add liquid. If you want real fresh unadulterated product I suggest a local butcher. Around here the carniceria are really good for freshly prepared product. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 18, 2014, 7:30pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/33 "2014-04-18T19:30:28Z")
> [@zoid](#): > > True, just about any industrial processor will add liquid. If you want real fresh unadulterated product I suggest a local butcher. Around here the carniceria are really good for freshly prepared product. Yeah, just look for the “pollos vivos” sign (or whatever it is exactly), and you can be pretty sure it’s not injected with any sort of liquid. 😉 ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [April 18, 2014, 10:15pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/34 "2014-04-18T22:15:57Z")
> [@zoid](#): > > True, just about any industrial processor will add liquid. I don’t think that’s the case. The Perdue chicken in my freezer doesn’t, nor does the Publix branded chicken. Both are boneless, skinless breasts. [This](http://www.targetsavers.com/targetsavers.com/wp-content/uploads/2011/10/DSCN4055.jpg) is very similar to what I have. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 18, 2014, 10:26pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/35 "2014-04-18T22:26:36Z")
> [@Labrador\_Deceiver](#): > > I don’t think that’s the case. The Perdue chicken in my freezer doesn’t, nor does the Publix branded chicken. Both are boneless, skinless breasts. > > [This](http://www.targetsavers.com/targetsavers.com/wp-content/uploads/2011/10/DSCN4055.jpg) is very similar to what I have. Those should be fine. ---
**Author:** ![KarlGrenze](https://avatars.discourse-cdn.com/v4/letter/k/dbc845/32.png) [@KarlGrenze](https://boards.straightdope.com/u/KarlGrenze)\ **Post date:** [April 18, 2014, 10:33pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/36 "2014-04-18T22:33:06Z")
The hormones and steroids labeling is a marketing ploy, as you can notice by the small print on the blue background. And more about that [here](http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/meat-and-poultry-labeling-terms/meat-and-poultry-labeling-terms/!ut/p/a1/jVFhb4IwEP01-K20iDO4hCyEbFE3cYZsIl-WqldoApS1xY39-lWdJlt02qbJ692767tXnOIEpxXd8IxqLipabO9p_43MSN8ZhGQ8HTgPZBS9zqaPYUi8-MYQFv8QIvfK-jMrIJfqx1c80JWTcJLhtKY6R7xiAicZaEQr9QFS4YQJsUaKMtAtYnSlkcoB9CFR0CUUvMpwUgLdVq1RLZpCy_aYQhpkqS4T5jj9LZc4Zo8iN-4Nx5FLpr2_hBN-7gnnDTOOZIVY7j5vEVRL1zOjS2AgQdqNNOFc6_rWIhZp1JoqoHKV21toZ2JjkX3grtHM8y3nvmsZIea4HcoYLzjV4DPFVee9Adn6P5N2VqIsubY_fXKA7RH68a7lKT25UBonJ3TgunxJvp6CIeHP5dxTwTdAuQMW/#15) ---
**Author:** ![randompattern](https://avatars.discourse-cdn.com/v4/letter/r/7993a0/32.png) [@randompattern](https://boards.straightdope.com/u/randompattern)\ **Post date:** [April 18, 2014, 10:43pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/37 "2014-04-18T22:43:04Z")
Thighs, the thighs are the best part. More flavor, more meat, more all-around goodness. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [April 18, 2014, 10:55pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/38 "2014-04-18T22:55:33Z")
Thighs have the best flavor and the lowest cost. Drumsticks are good but along with wings they’re popular enough to keep the price up. Thighs are more popular in other parts of the world where people like flavor more than the idea that they’re eating some magically healthier food. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [April 18, 2014, 11:08pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/39 "2014-04-18T23:08:41Z")
Are you sure about that? Boneless skinless thighs are about the same price as boneless skinless breasts here. At least, the last time I checked. Drumsticks have been the cheapest piece since wings went way up in price several years back. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 18, 2014, 11:13pm UTC](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394/40 "2014-04-18T23:13:52Z")
> [@Labrador\_Deceiver](#): > > Are you sure about that? Boneless skinless thighs are about the same price as boneless skinless breasts here. At least, the last time I checked. Drumsticks have been the cheapest piece since wings went way up in price several years back. Around here, boneless skinless chicken thighs are probably about 50 cents to a dollar a pound cheaper than breast. So, for me, a “good price” for boneless, skinless thighs is around $1.99/lb or lower (I’ve seen them as low as $1.49/lb last week.) Drumsticks are pretty cheap, but bone-in thighs can get close to bone-in drumstick prices. It’s not _too_ difficult to find those at around $0.99/lb, but you’re usually looking at more like $1.29/lb. The reason I know these prices so well is that I, um, cook for my dog. He gets the meat. I get the resulting broth. It’s a fair trade. [Previous page](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394.md?page=1) [Next page](https://boards.straightdope.com/t/chicken-legs-drumsticks-breasts-question/686394.md?page=3)