Have you ever thought of where chicken legs go? Boneless, skinless chicken breasts have for so long been marketed in the U.S. as the “healthy” part of the chicken, that the dark meat has become a second-rate protein here. But in many places, it’s the more popular portion of the chicken. This segment on NPR’s All Things Considered tells us that much of our dark meat goes (or at least went) to Russia.
I Love Chicken Legs from Natalie Dee
Personally, I prefer dark meat anyway. It’s richer, rarely dries out, and can stand up to flavorful sauces and accompaniments, plus it’s generally less expensive than white meat, all for just a few more calories than white meat.
What’s your preference? Why?
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