POLL: White meat or dark?

[Jenise]

Having said that, I'd say I mostly gravitate, on average, more to breasts and thighs. They would likely be the first piece I'll grab. It's just the bigger, meatier thing that I most prefer I guess.

Which is why I phrased the question as I did, to force you to have a preference.

One problem with white meat and size: often the breast is just too big. I might like a little of both too but if you go with the breast, chances are you won't be hungry enough to diversify. If I'm frying chicken, I'll always cut the breasts in half.

I said dark, and thigh, but really the important thing is a crisp skin, a moist breast and some good Dijon mustard to accompany the bird. And obviously, local and true free range.

I had no choice but vote for "other", for truly tasty chickens are just enough for two so my habit is to split the bird half-way between the two who have sat down to dine on it, thus giving each both white and dark meat.

If there are leftovers those almost invariably go into either a hot or cold chicken salad and there, together with mayonnaise, celery, onion, diced potatoes and whatever herbs or spices strike the fancy at the moment, dark or light really becomes unimportant.

Now if you had asked about goose, duck, pheasant or turkey.........

Best
Rogov

Dark except I prefer the medaillons du poulet on the back to the thigh, which is my second choice. How come you can't order the 'oysters' at KFC?

Having said that, I'd say I mostly gravitate, on average, more to breasts and thighs. They would likely be the first piece I'll grab. It's just the bigger, meatier thing that I most prefer I guess.

One problem with white meat and size: often the breast is just too big. I might like a little of both too but if you go with the breast, chances are you won't be hungry enough to diversify.

I think the problem with me is the opposite - I'm never full from just one breast alone! Which is why I have to do the "one of each" thing if possible. Of course, I'm still speaking specifically of fried chicken in my case, for when I have chicken as a "meal", it is indeed fried 90% of the time, if given the fortunate choice. It's one of those "comfort meals" I truly love and can't help but bathe in, so to speak.

With fried chicken, I typically can eat 5-7 pieces in a sitting, with maybe only two being the legs! And I simply pass on taking the wings as well. So it's always a fun mix of just the other three parts. But between the three, they're all about equal in which one I'll take first/most. And I STILL typically have room for a modest round of mashed potatoes and
coleslaw, which are my typical favorite accents to fried chicken, especially if we're having a nice picnic for example.

Ironically, I don't consider myself an enormously big eater though, generally speaking. But when it comes to (fried) chicken, I always find myself with a wondrous array of multiple pieces! Such is the fun with such a food!

Jeff

Legs all the way, because I like dark meat better - but more importantly, I like crunching on the cartilage/bone at the joint/end of the leg. This tends to gross out nearly everyone. I still do it.

Truth be known I love those bony back pieces everybody saves for stocks the best--love chewing meat off the bone, love that little oyster piece, and I love the skin. The wing that I chose in my own poll is only the next best thing.

Oh, yes yes yes. Me too. I also like to devour the turkey neck after it's been bubbling for hours making stock on Thanksgiving day.

Now to respond to your poll, a whole chicken works out perfectly for Len and me too. He likes the breasts and legs (hmmm. just thought about the inuendo in that...) and I like the wings and thighs.

My answer is, Yes! If it isn't too fancy, I'll take a piece of each; if it's formal, I'll just take what's closest as I was taught some 60+ years ago.

John

if it's formal, I'll just take what's closest as I was taught some 60+ years ago.

John

That's cute John. I've never heard that particular etiquette tidbit. It does sound like the mannerly thing to do though!

[Jenise]

That's cute John. I've never heard that particular etiquette tidbit. It does sound like the mannerly thing to do though!

I was taught that too, though it was usually pertaining to a tray of hors d'ouvres or plates that have been pre-loaded with identical ingredients--meaning what you don't do is be picky or gluttonous about choosing the biggest or the best looking (and leaving the worst and the least for the next guy). I can't imagine that rule applied to chicken, though, where everyone world over seems to accept preferences. However, if passed a platter of chicken legs and thighs in which your preference would be a thigh, say, then yes you should take the thigh closest to you or the tool you're given to help yourself with vs. taking the time to scan the plate for the most perfect specimen.

[Jenise]

Now to respond to your poll, a whole chicken works out perfectly for Len and me too. He likes the breasts and legs (hmmm. just thought about the inuendo in that...)

When once serving a braised chicken dish from the kitchen that was to saucy to pass, I asked a guest whether he preferred a breast or a thigh and he answered, "depends on whether she's coming or going". I've been more careful how I phrase that since.