Discussion in 'General Forum' started by riotspray, Oct 28, 2019.
Thigh aint no ribeye. Fattier doesn't always equate to better tasting.
Thigh is the ribeye of the chicken.
I demand gizzard, chicken feet, and chicken heart be on the list.
Anyone who picks breasts over thighs has no idea what good chicken is...it's just not even close.
zip it Chris
Thighs are better baked, grilled, fried, rotisseried, smoked, roasted, braised, poached...doesn't matter. You can trim the excess fat, and don't have to get the temperature EXACTLY right for them to come out juicy and flavorful. Breast dry out a single degree over 165, and if you don't take em off the heat at 160, you're left with a dried out piece of white meat with no flavor.
Just because.something is easier to cook doesn't mean it's better. In fact, if something is more difficult to cook and you're able to pull it off correctly, that's more impressive and could possibly result in a better tasting dish.
I wish I could make all the breast lovers in this thread two versions of chicken enchiladas. Fill one with shredded breast meat and the other with shredded thigh or leg meat. The difference would be glaringly obvious.
Here's an article explaining why all dark meat, including thighs, is superior:
THE MINIMALIST; Crossing Over to the Dark Side
Potentially in certain dishes, dark meat could produce a better result than white meat, but if we're talking about getting a bucket of chicken, the thigh is always the worst piece.
every which way cooked dark meat is tastier than white meat.
I think chicKen knows what he's talking about on this one.
That said, depending on your goals, white meat is slightly healthier and slightly more protein rich and so in the aggregate it could be better for you.
chicken breast is good for one's GAINZZZZ and that's about it really.
Better for your cholesterol level too, if that's something that matters.
it just so happens that does not matter much to me.
I love animal fat.
One of my favorite things to put in my mouth is pork belly.
When my gf is prepping the chicken and talking about removing the skin and cutting fat I threaten to break up with her and then eat her chicken skin from her leftovers. great relationship.
I was recently informed that my cholesterol is a little too high. I have good HDL levels, but that LDL is not cooperating.
I too love animal fat, and pork belly in particular. Especially in ramen.
i'm sorry to hear that. in your honor i will eat extra pork fat. nothing will go wrong with this.
A perfectly cooked chicken breast still doesn't have better flavor than a thigh...fat means flavor, i will die on this hill. Now, if i was on a diet, wanted to eat healthier, breast has it's advantages...just not when it comes to flavor.
If you take a chicken breast...pound it down to the same thi
There is no way to properly cook a chicken breast unless you pound it down to the same thickness all around...if you cook the thick part to a perfect 165 degrees, the thin part will be overdone...do the same to the thin part, the thick part will be under cooked. Now, i do love a deli roasted chicken cooked rotisserie style...best way for the breat meat imo, but most other ways just take a back seat to the thigh.
165* is too high for breast meat. Keep that shit down around 150*
just eyeball everything you cook cowards