fried chicken question

[peppy]

Chicken is sold by weight, the breast weighs more.

[svandamme]

breast is filet, no bones, just pure meat
it's the easiest to "collect"
they can make anything out of it, be that filets, nuggets, or sliced chicken ham etc etc

leg,
they need to do more work to end up with just the meat and not have bones in it
the meat will not be as presentable ( smal pieces)
they can only make chicken legs out of it, or process it into chicken nuggets
some folks think that dark meat is old chicken ( when it ain't necessarly true)


the best chickens however, are darker anyway
the whiter the meat, the more industrial

if i bought chicken in Holland, it tasted like nothing
in Belgium , better, slightly darker too
last time i was in France, it's so much darker , and tastier...

Holland actually had some food scandals, where industrial sellers were injecting the chicken meat with water... weight goes up, charge more, water is cheap...

[Moses]

Originally Posted by Drdogface

Moses,
I think we are related ! We musta had the same Grandmother

Maybe! Where was your grandmother from?

[javadog]

Originally Posted by svandamme

last time i was in France, it's so much darker , and tastier...

If I ever get back to France, I am going to eat and drink my way from one end of the country to the other. I hope to make it to that chicken festival they have in that little town in Provence and eat an entire roasted chicken....

JR

[Drdogface]

Originally Posted by Moses

Maybe! Where was your grandmother from?

No kidding she did it JUST that way. As a young boy I watched her whack off the heads of these unlucky birds after church (of all things) on Sunday morn. We ate like kings for dinner. Miss Blanch was from East Tennesee, about 50 miles from Chattanooga (where Mule lives now).

Best food in my life but I attribute a lot of the goodness to the fact that she raised these birds in her yard...free range. This was in the early 50's.... Good times sadly long gone. I miss her and her chicken...

[aigel]

Why does pork tenderloin cost more per pound than pork feet?

That's the logic here too with the chicken pieces, with the extremes a bit closer together ...

George

[Moses]

Originally Posted by Drdogface

No kidding she did it JUST that way. As a young boy I watched her whack off the heads of these unlucky birds after church (of all things) on Sunday morn. We ate like kings for dinner. Miss Blanch was from East Tennesee, about 50 miles from Chattanooga (where Mule lives now).

Best food in my life but I attribute a lot of the goodness to the fact that she raised these birds in her yard...free range. This was in the early 50's.... Good times sadly long gone. I miss her and her chicken...

My grandmother was half Comanche, half Kiowa. Raised in Oklahoma and Texas. Always used free-range birds. She cooked chicken, mustard greens and fried pies. Great cook.

[Tobra]

Originally Posted by BReif61

I've always like the dark meat better. The white meat is always too dry.

only if you don't know how to cook it