# Chicken: white meat or dark meat? Which pieces? Why? **URL:** \ **Category:** Cafe Society\ **Created:** [August 20, 2012, 9:32pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098 "2012-08-20T21:32:01Z")\ **Posts on this page:** 17\ **Page:** 3
**Author:** ![Labdad](https://avatars.discourse-cdn.com/v4/letter/l/439d5e/32.png) [@Labdad](https://boards.straightdope.com/u/Labdad)\ **Post date:** [August 22, 2012, 12:27am UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/41 "2012-08-22T00:27:57Z")
Just out of curiosity, is it a function of my age (61) or where I grew up (Georgia, with Tennessee raised parents), that I never heard of a “thigh” until I was a grown man? For 20 years or so, I only heard them referred to as “upper joints.” Mostly we cook a whole chicken, not cut up. When we carve it, I go with a combination of breast and thigh. Usually I have the drumstick the next day, cold. I save the best for last! ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [August 22, 2012, 2:40am UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/42 "2012-08-22T02:40:51Z")
> [@pulykamell](#): > > Because it has flavor and actually tastes like something. ETA: And, as someone who actually does enjoy white meat, I don’t see how you can call it “succulent” compared with dark meat, unless we have differing definitions of “succulent.” Normally I’m with you. But sometimes when I’ve roasted a good free-range chicken, the breast is amazingly sweet and juicy and flavorful in a way totally different from either dark meat or from factory-farm chicken; in those cases, succulent is a great word for it (whereas the dark meat is more savory). ---
**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:** [August 22, 2012, 2:58am UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/43 "2012-08-22T02:58:35Z")
> [@Left\_Hand\_of\_Dorkness](#): > > Normally I’m with you. But sometimes when I’ve roasted a good free-range chicken, the breast is amazingly sweet and juicy and flavorful in a way totally different from either dark meat or from factory-farm chicken; in those cases, succulent is a great word for it (whereas the dark meat is more savory). I’m not saying white meat can’t be succulent. I just find it odd to call it succulent (which to me means “moist & tasty”) as compared with the dark meat. ---
**Author:** ![Bass\_Chick](https://avatars.discourse-cdn.com/v4/letter/b/43a26b/32.png) [@Bass\_Chick](https://boards.straightdope.com/u/Bass_Chick)\ **Post date:** [August 22, 2012, 2:05pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/44 "2012-08-22T14:05:36Z")
If I had to eat it plain roasted, I’d choose dark meat. \*\*EDITED TO ADD: \*\* Those two little rounded pieces of meat embedded in the back bone close to the thigh are, IMO, the very \*\*best \*\*tasting parts of the bird. Breast meat, though , is a wonderful blank canvas to build a lot of different dishes that might be overpowered by the dark meat. ---
**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:** [August 22, 2012, 2:16pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/45 "2012-08-22T14:16:09Z")
> [@Bass\_Chick](#): > > \*\*EDITED TO ADD: \*\* Those two little rounded pieces of meat embedded in the back bone close to the thigh are, IMO, the very \*\*best \*\*tasting parts of the bird. Yep, those are the oysters, and they go to the cook! ---
**Author:** ![divemaster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/divemaster/32/78_2.png) [@divemaster](https://boards.straightdope.com/u/divemaster)\ **Post date:** [August 22, 2012, 2:36pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/46 "2012-08-22T14:36:46Z")
Chicken as chicken – thighs. Chicken as bar munchies – hot wings. I _love_ hot wings! ---
**Author:** ![control-z](https://avatars.discourse-cdn.com/v4/letter/c/eada6e/32.png) [@control-z](https://boards.straightdope.com/u/control-z)\ **Post date:** [August 22, 2012, 3:08pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/47 "2012-08-22T15:08:50Z")
I never knew the difference. I just like legs and wings. Anything else with bones is too complicated to eat. ---
**Author:** ![TheFaerie](https://avatars.discourse-cdn.com/v4/letter/t/c57346/32.png) [@TheFaerie](https://boards.straightdope.com/u/TheFaerie)\ **Post date:** [August 22, 2012, 3:11pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/48 "2012-08-22T15:11:46Z")
Dark meat, thigh. I use breasts for making chicken based soups/stews and if the only piece left in the bucket is a breast I’ll eat it. But the thigh is my favorite for everything else. ---
**Author:** ![Push\_You\_Down](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/push_you_down/32/9095_2.png) [@Push\_You\_Down](https://boards.straightdope.com/u/Push_You_Down)\ **Post date:** [August 22, 2012, 4:08pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/49 "2012-08-22T16:08:06Z")
> [@pulykamell](#): > > I’m not saying white meat can’t be succulent. I just find it odd to call it succulent (which to me means “moist & tasty”) as compared with the dark meat. Because what you think is “moist and tasty” in dark meat, I find greasy and gross. It’s opinions man. ---
**Author:** ![UncleRojelio](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/unclerojelio/32/3160_2.png) [@UncleRojelio](https://boards.straightdope.com/u/UncleRojelio)\ **Post date:** [August 22, 2012, 4:26pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/50 "2012-08-22T16:26:05Z")
I really never knew the difference until I got married. Up to that point, all chicken came in a bucket and it was all good. Now that I know there is a difference I still don’t really have a preference. If you put it on the plate I’ll eat it. ---
**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:** [August 22, 2012, 4:56pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/51 "2012-08-22T16:56:55Z")
> [@Push\_You\_Down](#): > > Because what you think is “moist and tasty” in dark meat, I find greasy and gross. > > It’s opinions man. No man, it’s fact! 😉 Yes, I know it’s opinions. It’s just that I found it surprising. Now that you’ve explained it, it makes more sense. ---
**Author:** ![Jaledin](https://avatars.discourse-cdn.com/v4/letter/j/f9ae1b/32.png) [@Jaledin](https://boards.straightdope.com/u/Jaledin)\ **Post date:** [August 22, 2012, 5:12pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/52 "2012-08-22T17:12:54Z")
Goddammit. No I have to come back and say if the breast ain’t succulent, it isn’t cooked medium rare. Trust me. It’s the way. Fuck salmonella. Juicy and mouthwatering. All the way toothsome. ---
**Author:** ![slm2955](https://avatars.discourse-cdn.com/v4/letter/s/c6cbf5/32.png) [@slm2955](https://boards.straightdope.com/u/slm2955)\ **Post date:** [August 22, 2012, 5:22pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/53 "2012-08-22T17:22:17Z")
meat is meat… ---
**Author:** ![Atomic\_Mama](https://avatars.discourse-cdn.com/v4/letter/a/b5ac83/32.png) [@Atomic\_Mama](https://boards.straightdope.com/u/Atomic_Mama)\ **Post date:** [August 22, 2012, 6:03pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/54 "2012-08-22T18:03:24Z")
Thighs or wings, in that order. Preferably “well-cooked” – no raw bits. Charcoal-grilled, southern fried, tandoori, curry-type stuff all yummy. Otherwise, chicken is B O R I N G. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [August 22, 2012, 6:29pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/55 "2012-08-22T18:29:01Z")
> [@Bass\_Chick](#): > > Those two little rounded pieces of meat embedded in the back bone close to the thigh are, IMO, the very \*\*best \*\*tasting parts of the bird. They’re a close second to the burnt, crispy wingtips of a roasted bird. Those ALSO go to the cook. ---
**Author:** ![YogSothoth](https://avatars.discourse-cdn.com/v4/letter/y/8edcca/32.png) [@YogSothoth](https://boards.straightdope.com/u/YogSothoth)\ **Post date:** [August 22, 2012, 7:58pm UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/56 "2012-08-22T19:58:14Z")
I love dark meat and don’t get the appeal for white. White is less tasty and often dry and tough. Dark meat is softer, juicy, and flavorful ---
**Author:** ![rowrrbazzle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rowrrbazzle/32/414_2.png) [@rowrrbazzle](https://boards.straightdope.com/u/rowrrbazzle)\ **Post date:** [August 23, 2012, 3:13am UTC](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098/57 "2012-08-23T03:13:20Z")
For eating chicken by itself (as opposed to in a stir-fry or something), I prefer dark meat. Thigh over drumstick, because the former has more meat. But white meat is okay. > [@Shakes](#): > > Also: (let me put my snobby hat on) If your white meat is dry; you’re doing it wrong. Yes. It has less fat, which makes it easier to overcook. To prevent that, if you’re roasting a whole chicken, the easiest way seems to be to cover the breast in foil and remove it near the end of cooking time. A chicken breast filet that’s pan-broiled just right is tender, moist, and flavorful. [Previous page](https://boards.straightdope.com/t/chicken-white-meat-or-dark-meat-which-pieces-why/632098.md?page=2)