Frank Deis wrote:It's funny -- I grew up eating "white meat" (breast and sometimes thigh) probably because my parents were "spoiling" me by giving me the "good" parts. Of the people I know who prefer dark, like my wife, many come from large families where they really weren't given much choice about which part of the chicken they would be eating. And being in that situation, you get used to it and learn to appreciate it. At any rate I'm used to breast or thigh and really don't enjoy dark meat that's greasy and too strongly flavored. As long as we are talking "fried." For other chicken dishes, like soup/stew, all bets are off and breast is kind of wasted in some of them.
Jeff B wrote:I adore fried chicken. Sure, it's probably just the grease but I could eat the stuff every day. It's my favorite way to have chicken.
What parts do you gravitate to? The legs? Breasts? Thighs? Wings?
I'll happily gobble them all with the exception of the wings. Just can't get into wings.
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