Explain the Whole Chicken thing to me....

Re: Explain the Whole Chicken thing to me....

• jenifairies

  May 2011

  i use them interchangeably. dark meat has more flavor so i tend to use it for soups and stuff like that.

  

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• austenreader85 member

  May 2011

  I roast the whole thing.  The dark meat I shred up for chicken pot pie or chicken salad.  I save the white meat for when it needs to be the star of the show.  And when you make your own broth you can control how much salt and any other seasoning and flavor goes in it.  It's a million times better than anything store bought IMO.  You can substitute the type of chicken for your liking in most things.  If you prefer chicken thighs to chicken breasts, go for it.  Dark meat to light, go for it.  Light is just leaner and while it tastes different it doesn't mean that the recipe will be entirely off.  It's not like mistaking teaspoon and tablespoon.
  

  
  

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• RaeAnt member

  May 2011

  Dark meat has more fat and as PP said, more flavor. You could use the white and dark meat interchangeably, but the white will dry out quicker. Just google dark meat recipes and you should get some tasty options since some recipes just work better with the dark.
  

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• jen5-03 member

  May 2011

  Any recipe that has chopped chicken in it can be dark meat or a mix of dark and white. I'm not a big fan of dark meat, but in a casserole I can't tell the difference.

  And chicken broth only has salt when it comes from a can. Boiling a chicken = sodium free if you want. Freeze it in ice cubes or in 1 cup bags to use in recipes. Or make chicken pot pie with it.

  - Jena
  
  

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• Cherryblossoms07 member

  May 2011

  We don't like the dark meat in this house either.  However, when I cook a chicken I just take all the meat and shred it together to use it.  I do usually keep a little dark meat back for a special treat for our dog. 

  I use the shredded meat for all sorts of things (various Mexican recipes, soups, some casseroles, etc).  I made chicken noodle soup once with with too much dark meat and no one in my family would touch it.   
  

  

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• Stacyc625 member

  May 2011

  That is the thing though- when you make your own broth it ISNT salty because it doesn't contain any of the preservatives that make it salty- when you buy box/canned broth it is CHOCK FUL of sodium- ~ that is why I make it- it is easy and that is the base to 99% of my soups.

  I use all of the meat interchangeably.

  I put left over chicken in a quesidilla for lunch the next day- with some chopped veggies and cheese.

  Chicken soup

  chicken salad

  stir fry

  omg- it just goes on and on and on. ~ I have found with both kids eating and DH and I- a whole chicken now only lasts us MAYBE a meal and half. Chase is a huge piggie.

  

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• JOEBunny member

  May 2011

  I like dark meat better than white.  I cook the whole chicken in the oven.  It isn't really cheaper than just buying a rotisserie chicken, but it has a lot less sodium and is usually bigger.  DH and I usually eat the roasted thighs and legs with some veggies one night, then I use the breast in Mexican dishes, sandwiches, or on top of salads. 
  

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• Boizmom member

  May 2011

  I don't seperate light from dark meat when I cook a whole chicken.  I roast one once a week.  We eat off it the first night.  I like the breast, my boys like the drumsticks.  My husband likes the wings and thigh.  I can usually pick off enough meat for two more meals.  2nd night I usually make chicken fried rice or stir fry and the 3rd chicken quesadillas or something similar.  There's no taste difference between white and dark meat and there really is not much difference in fat content, in fact it has Omega 3 and Omega 6 fats, the good fats.  The dark meat has more minerals a nutrients to it then white meat too...zinc, riboflavin, niacin, thiamin, B6 and B12, amino acids and iron. 
  

  

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