Okay. I think my mistake is that I only buy breasts on sale, and they’re often $1.99/pd when that is the case.
ETA: I just googled it, and it looks like thighs and breasts hit the same price per pound in 2012, but I couldn’t find current US prices.
That’s hardly a mistake, I’d say that’s beneficial frugality. 
Ha! I just meant it was a mistake in comparing prices to compare breasts on sale with thighs full price.
Also, how awesome is it that I just abbreviated pound as “pd”?
That’s surprising. I don’t ever recall a time when chicken breasts and thighs were priced equally when comparing similarly butchered pieces (that is, bone-in vs boneless, skin vs skinless, etc.)
Here is one of a few articles I found on the subject. All were dated May 1, 2012, I think.
Definitely not true where I shop, but interesting. Maybe the prices differ once they get from wholesale to retail.
I suspect the prices have come down again, or that there was some phenomenon that was driving the average up. Of course, I’m not even sure how breasts and thighs compare now in Atlanta.
Would you say chicken legs or drumsticks is healthier/better?
A neat trick for those who like the flavor of thighs but dislike the texture of drumsticks: prior to cooking cut the tendons at the base of the drum stick. Cook as usual. The tendon pulls tight during cooking and squeezes out some of the moisture if uncut. Plus you get the bonus of a “lollipop” appearance that a lot of people like!
I assume you’re asking about legs versus breasts.
I looked up the nutrition facts for breast meat and for thigh meat. Thigh meat is about 28% higher in calories per gram and is three times higher in fat by weight. Breast meat has no saturated fat, while about 28% of the fat in thigh meat is saturated. Breast meat has more cholesterol, but that has little health effect - saturated fats have a much greater influence on serum cholesterol than ingested cholesterol does. Breast meat has about 23.6% more protein than thigh meat does.
I also looked up drumstick meat. I was surprised to find that it’s about 18% lower in calories than thigh meat, and has about 52% of the fat and saturated fat of thigh meat. Drumstick meat has about 8% more protein than thigh meat.
There’s a big difference when you leave the skin on. Breast with the skin has 20% more calories than skinless breast, and over two times the fat. Breast with the skin has some saturated fat, although not as much as skinless thigh meat.
I hope this helps.
No, I only eat chicken if I can rob a neighbor’s henhouse. Many’s the time I’ve had my hide peppered with rock salt, but it’s worth it if the bird’s done right.
Mmm-mm!
My take on some of your questions:
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White meat is preferred over dark by a majority of people, that’s why a “white meat dinner” at a place like KFC costs more than the same dinner with mixed white and dark pieces.
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There is way more meat per bone wight wise in a chicken breast than there is in a chicken leg that has that big-assed bone in it.
So, if you know your chicken breasts have “no taste”, why do you insist on putting nothing on them? You don’t have to use salt if you are concerned with salt’s deleterious health effects. There are many wonderful herbs that are very tasty and very good for you. Look up recipes and experiment a little!
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This thread was bumped not by Two Many Cats, but by a now-deleted spammer.
This …
Though I really love to just poach [in sous vide to keep it moist] a batch of breast meat, and shred it and bag it up in the freezer to do other stuff with.
If I am going to cook something directly, thigh [boneless skinless] is my choice for stir fry, quick soups, fricassee or even baked bone in skin on.
Hello, 2014! You were a pretty okay year! We had no idea what we were going to in for by 2016!
I’m roasting a whole chicken tonight for just the two of us. We usually share the wings and dark meat, and refrigerate the breast meat for later use in sandwiches or quesadillas or casseroles.