Sentences with phrase «dark thigh meat»

Since the dark thigh meat needs longer to cook than the white breast meat, it's helpful to chill the turkey breasts with ice packs before roasting.

Not exact matches

We like to use chicken cutlets made with dark - meat chicken thighs — they have more than twice the immune - boosting zinc of white - meat chicken breasts.

The little bit of butter and rosemary is so dang tasty with all of the lemon flavor, and it makes the dark meat of the thighs almost melt in your mouth — really it is so GOOD... so the next time you see chicken thighs on sale, buy some and try this recipe.

We like dark meat so I used thighs instead of breasts.

Chicken thighs and dark meat versus chicken breasts.

The method I am using to make this Teriyaki recipe works better with bone - in chicken parts, such as drumsticks or thighs; dark meat, baby!

Dark meat chicken thighs contain a little more fat than white meat, but that helps them stay moist.

You can use any leftover turkey meat you have on hand, but I opted for a combination of light and dark thigh, breast and leg meat.

ground chicken (dark meat preferred - I used thigh) 1 large apple, peeled and shredded, excess moisture squeezed out (I used a Fuji) 1 clove garlic, minced 1 small shallot, minced 1 large egg 1/4 tsp.

Choose whatever kind of chicken you like; I'm generally a fan of the dark meat, so I went with boneless thighs, but chicken breast would work equally well.

If you prefer dark meat, thighs work great too.

ground turkey (I use ground turkey thigh, dark meat is preferred as turkey breast is too dry) 3/4 tsp.

We would probably do boneless skinless thighs (the guy loves dark meat) instead, but this looks super easy to do even when we're busy during the week!

I would advise using WHITE meat chicken, not thighs (which are dark meat).

Turkey — Breasts, Thighs, Legs, Ground Turkey (note the same rules applies for white / dark meat with turkey as chicken)

Dark meat is often dissed for having too much fat and / or not tasting as good as the lighter meat, but I really like how much flavor chicken thighs add to recipes.

Dark - meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

Brined, boneless thighs are responsible for incredible dark - meat flavor, and the dredge technique creates an insanely crunchy coating.

Who's to say why some prefer dark meat to white, breasts to thighs, or drumsticks to wings.

However, there is no denying that the darker meat on the drumsticks, legs and thighs has a richer flavour.

On that notion, consider chicken thighs as a substitute to chicken breasts; they have darker meat with a better texture and smoother taste as a result of the added fat that provides extra calories for your muscle building.

Some days I do chicken thighs (dark, fatty meat), some days I do chicken breasts (light, leaner meat).

Dark meat pieces (thighs and legs) are higher in myoglobin, a protein that increases in muscles with age and exercise.