I know Americans slept on dark meat for a while, and perhaps many still do, but in a certain slice of the foodie subculture (recipe bloggers, YouTube foodies, etc) this idea that dark meat is ALWAYS better than white meat has become this truism that, it seems to me at least, people like to slip in to signal how cultured they are or something.
Personally, it just depends on the dish and what kind of mood I’m in.
For example, if I’m wanting to make a pan sauce I’ll almost always go with white meat (usually bone-in split breast).
Chicken parm? White meat, please
For me, because dark meat itself is fattier and more flavorful by default, I find it can take over in many dishes where the meat is more of a vehicle for something else.
Stir frys, however - I almost always opt for dark meat.
Didn't realise I was playing into a meme - I've basically replaced most of my white meat use with off the bone thigh meat.
You get a stronger taste for sure, but I've not yet found it actually jars with a recipe (and to be clear, complete anecdata based on dishes I prepare) to the extent the cons outweigh the pros.
I know Americans slept on dark meat for a while, and perhaps many still do, but in a certain slice of the foodie subculture (recipe bloggers, YouTube foodies, etc) this idea that dark meat is ALWAYS better than white meat has become this truism that, it seems to me at least, people like to slip in to signal how cultured they are or something.
Personally, it just depends on the dish and what kind of mood I’m in.
For example, if I’m wanting to make a pan sauce I’ll almost always go with white meat (usually bone-in split breast).
Chicken parm? White meat, please
For me, because dark meat itself is fattier and more flavorful by default, I find it can take over in many dishes where the meat is more of a vehicle for something else.
Stir frys, however - I almost always opt for dark meat.
Curries? It depends.