Quote:
Originally Posted by vash
Hope we can agree;
Wings > the rest of the chicken.
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I'm with you on this one... I figure it's white meat but it's better than the breast by far and even better than thighs. First thing I eat off of a roasted chicken. Also can eat my weight in Chinese fried chicken wings or any buffalo style wings.
One of my favorite quotes came from Mario Batali:
"Thighs are the best part of any bird. And now that chicken thighs can be bought already separated from the rest of the bird, we can avoid the expense of feeding the breasts to the dog."
I use a lot of skinless boneless thighs, because I cook a ton of Asian food and it saves me a lot of prep time. I prefer skin-on and bone-in thighs for everything else, especially braising and grilling. Better flavor... I do a lot of French and Italian braised thigh dishes.
For those of you cooking the breast and having dismal results... three suggestions. Brine them, slice them or pound them to an even thickness and don't overcook them. Fail to do those three things and your chicken breasts will suck. In stir fry's, cut the meat into same size/same thickness shapes, cook the meat three-fourth's of the way through first, remove from the wok, then cook everything else. At the end of the cooking, add the meat back to finish it. Easy.