Typically, white meat is actually more expensive because it’s in higher demand. There’s more breast meat on a typical chicken than there is leg meat, mainly because we’ve bred chickens to have much larger breast than they did historically, because most people prefer white meat.
Now I’m not arguing that dark meat is better or worse, both parts serve different purposes in a dish. Texture is an important factor to consider, and chicken legs are full of connective tissues and cartilage that can be quite off-putting to many people. For a broth, or just eating from a roast chicken, it makes sense to go with the legs, but for something where texture or the size of the pieces matters more, the breast is usually preferable. You don’t make Chicken Kiev with legs, for example.
Typically, white meat is actually more expensive because it’s in higher demand
That’s incorrect. It’s not “in demand”. It’s simply what’s offered. Yes, there’s obviously more meat in a certain area of the chicken. It’s usually called the breast.
Let me stop you right there.
I’m in no need of education regarding how chicken is “chopped up” financially. No offense there, don’t wanna come off rude. My bad. You’re basically saying what I already know and we both basically agree on.
The “texture” thing varies from one person to another. Let that go.
Nothing you’ve said invalidated my original unpopular opinion.
Typically, white meat is actually more expensive because it’s in higher demand. There’s more breast meat on a typical chicken than there is leg meat, mainly because we’ve bred chickens to have much larger breast than they did historically, because most people prefer white meat.
Now I’m not arguing that dark meat is better or worse, both parts serve different purposes in a dish. Texture is an important factor to consider, and chicken legs are full of connective tissues and cartilage that can be quite off-putting to many people. For a broth, or just eating from a roast chicken, it makes sense to go with the legs, but for something where texture or the size of the pieces matters more, the breast is usually preferable. You don’t make Chicken Kiev with legs, for example.
That’s incorrect. It’s not “in demand”. It’s simply what’s offered. Yes, there’s obviously more meat in a certain area of the chicken. It’s usually called the breast.
Let me stop you right there.
I’m in no need of education regarding how chicken is “chopped up” financially. No offense there, don’t wanna come off rude. My bad. You’re basically saying what I already know and we both basically agree on.
The “texture” thing varies from one person to another. Let that go.
Nothing you’ve said invalidated my original unpopular opinion.