Both chefs and civilians debate the benefits of white and dark poultry meat. Whether you like the mild and lean taste of white meat or the rich and juicy taste of dark meat, both are delicious when cooked the right way for the cut. While some people prefer one over the other, many don’t know what distinguishes the two. Understanding the characteristics of each will help you make the right choice for your culinary needs. We define white and dark meat, explain the benefits of each, and how they compare to each other.
Dark meat chicken refers to the thighs, drumsticks and wings of a chicken as opposed to the white meat found in the breasts. It has a distinctive reddish-brown appearance that sets it apart from the lighter breast meat. But what exactly gives dark meat its signature look? Let’s explore the key differences in color, texture and composition that characterize this tasty poultry cut.
The Distinct Color of Dark Meat
The richer, darker color of dark chicken meat is the most obvious way to tell it apart. Dark meat is a deep reddish-brown color, while white meat is light and bland. This color comes from myoglobin, a protein that is more common in dark meat. Myoglobin helps muscles get oxygen, which makes them look redder.
When a chicken moves, its thigh and leg muscles are more active, so they have more myoglobin and look darker. White breast meat, on the other hand, is lighter because it has less myoglobin and muscle use. The dark meat keeps its color when it’s cooked, while the white meat looks white or slightly pink.
A Visual Guide to Chicken Parts
To understand what constitutes dark meat, it helps to visualize how a chicken is divided:
- Dark meat cuts: thighs, drumsticks, wings
- White meat cuts: breast, tenderloins
The leg and thigh contain the darkest meat on a chicken. The drumstick is the lower portion of the leg while the thigh refers to the upper segment. Wings are also considered dark meat.
Texture and Fat Content
In addition to color, dark chicken meat has a slightly thicker, more succulent texture compared to the leaner white breast meat. This moisture comes from its higher fat concentration, contributed by the skin, connective tissue and myoglobin. The added fat keeps dark meat tender when cooked for longer periods, unlike drier white meat.
The extra fat in dark meat also helps it keep more of its flavor. Because the muscles in the legs and thighs are used more, their fat and collagen break down more during cooking. This lets out compounds that make the food taste better. This gives dark meat its signature juicy, savory flavor.
Buying Dark Meat Cuts
When purchasing raw chicken look for the following cuts to get dark meat
- Bone-in chicken legs or thighs
- Drumsticks
- Whole wings or wing segments
Skinless, boneless thighs are another dark meat option. To tell the difference between dark meat and boneless, skinless chicken breasts, look at their deep red color and soft texture.
Cooking Methods for Dark Meat
Dark chicken meat holds up beautifully to moist cooking techniques that complement its tender fatty qualities
- Braising
- Stewing
- Grilling
- Roasting
The natural moisture in dark meat allows it to stay juicy when exposed to higher heat during grilling or roasting Its rich flavor also stands up well to intensely flavored marinades and rubs
Global Cuisines Showcasing Dark Meat
From Asian stir fries to Latin American stews, global cuisines make excellent use of juicy thigh and leg meat:
- Chicken tikka masala (India)
- Jamaican jerk chicken (Caribbean)
- Chicken adobo (Phillipines)
- Coq au vin (France)
- Chicken paprikash (Hungary)
- Chicken cacciatore (Italy)
- Chicken tamales (Mexico)
Nutrition Profile
Dark chicken meat contains slightly more calories and fat compared to white meat, but provides greater amounts of iron, zinc and B vitamins. Both are excellent lean protein choices.
What Is White Meat?
White meat refers to the breast, tenderloin, wing, and parts of the back cuts of poultry meat. These cuts are lighter in color and have a milder flavor compared to their darker counterparts. The meat is white because the muscles aren’t used as much and have less myoglobin, the protein that gives meat its red color. A lot of people think that white meat is better for you than dark meat because it usually has less fat and calories and more protein.
White meat is known for its versatility in the kitchen. Its mild flavor profile allows it to easily absorb marinades, spices, and sauces, making it a blank canvas for a wide range of flavors. While breast meat is prone to drying out when cooked, most white meat is naturally tender because the breast and wing muscles are not heavily worked.
Difference between White and Dark Meat
Dark meat is fattier and juicier than white meat, but many patrons prefer the mild taste and leanness of white meat. White and dark meat are both from chicken, but they can be cooked in different ways and have different flavors because of their own special qualities and benefits. Here is a quick list of the main differences between white and dark meat so you can quickly figure out which is better for you.
- White meat is more versatile than dark meat. White meat is great for marinades, seasonings, and sauces because it doesn’t taste strong and can soak up flavors.
- White meat cooks faster than dark meat. White meat is a good choice for busy chefs because it cooks faster than dark meat.
- White meat is leaner than dark meat. White meat cuts have less fat than dark meat cuts, so they are a better choice for people who want to eat less fat.
- Dark meat is less expensive than white meat. Because people don’t buy as much dark meat as white meat, you can often find it at lower prices.
- Dark meat is juicer than white meat. Dark meat stays juicy and tender because it has more fat and myoglobin, a protein. No matter how busy the kitchen is, it’s hard to mess up a chicken thigh that is already juicy.
- Dark meat is more flavorful than white meat. Dark meat offers a rich, robust, and savory taste. More chemicals, proteins, and fats are made in dark meat muscles because they are more active. This makes the flavor stronger.
White Meat vs. Dark Meat Chicken: Nutrition, Flavor, and More!
FAQ
What color is dark meat chicken?
This cut of protein tends to be incredibly lean and has a notable pale (white) color when cooked without seasoning. What is Dark Meat Chicken? Dark meat comes from the thigh and drumstick (the legs of the bird).
Why is dark chicken better than white meat?
Dark chicken meat has more iron, zinc, and B vitamins than white meat because it has more blood flow and protein concentration. This gives it its reddish color. Because more nutrient-rich blood courses through these dark muscles, they wind up with these higher levels.
Why is white meat a dark meat?
Just to sum it up, dark meat tastes and looks different because of a protein called myoglobin that helps muscles get more oxygen and blood. What is White Meat Chicken? White meat refers to the breast and wing portions of the chicken (tenders or tenderloin meat is a section of the breast, so this is also white meat).
How do I get the most from my chicken’s white and dark meat?
These tips can help you get the most from your chicken’s white and dark meat. It is easier to overcook white meat, which should be avoided. It is likely to dry out rapidly if it is overcooked. Cook the food quickly at a higher temperature if you want to avoid this problem. Be sure the meat is not pink but white.
Should you eat dark meat chicken?
Chicken has long been celebrated as a health food staple – touted as an affordable lean protein, high in important vitamins and minerals. Along with its unwavering ability to pair with just about every flavor and seasoning you can imagine. But somewhere along the way, someone may have told you that dark meat chicken is bad for you.
What is the difference between dark meat and dark meat?
You might be surprised by the difference in nutrient breakdown between these two types of meat. While darker meat seems higher in fat and calories, it is still a fairly lean protein source. Additionally, dark meat tends to be higher in iron and zinc.
Does dark meat chicken look pink?
In general, pieces like the thighs, legs, and wings are considered dark meat because they’ll stay slightly pink (or even a purple or gray shade) or have little streaks of blood thanks to a higher concentration of myoglobin, a protein in muscle that holds oxygen and can remain even after cooking.
Which pieces of chicken are dark meat?
Dark meat in chicken primarily comes from the thighs and drumsticks (the legs). These parts of the chicken are considered dark meat due to their higher myoglobin content, which is an oxygen-carrying protein, giving them a redder color.
What’s the difference between light chicken and dark chicken?
White-meat chicken packs the most protein, providing 10 grams more protein per serving than dark meat, with less fat. On the flip side, dark-meat chicken contains more total fat, saturated fat and sodium, which explains its juicier, fattier flavor and mouthfeel.