There are a lot of different kinds of poultry meat cuts, from the most common ones like chicken, duck, and turkey to the less common ones like quail, partridge, pheasant, and goose. The good thing is that, despite the variations in size and flavor, all of these birds can either be cooked whole or broken down into the same basic cuts.
And when it comes to eating poultry, there are two types of people: those who fight for the dark meat and those who prefer nothing but the white meat. In this guide, we’ll go over the differences between the two and what part of the bird they come from.
When you go to the store to buy a whole chicken or cut-up chicken parts, you may notice that some pieces are lighter than others. This is because they have different types of meat: white meat and dark meat. But what is dark meat? Let’s answer that question.
The Main Dark Meat Sections
The legs, thighs, and drumsticks of a chicken have dark meat. Specifically, the dark meat includes:
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Thighs – The thighs are the upper segments of the legs. Chicken thighs have the most dark meat and are often sold boneless or bone-in.
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Drumsticks – The drumsticks are the lower, narrower segments of the legs below the thighs. They contain less meat compared to thighs but are rich in flavor.
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Leg quarters: The thigh and drumstick are joined together to make the leg quarters. This is an easy way to cook chicken leg pieces with the bones still in them.
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Tail- Some chicken cuts may also include the tail, which is considered dark meat and has a similar flavor However, the tail contains very little actual meat.
What Makes Dark Meat Dark?
The dark color and rich taste of chicken thighs, drumsticks and other dark meat is due to a protein called myoglobin. Myoglobin helps deliver oxygen to muscles that get used frequently, like the legs. The more myoglobin a muscle contains, the darker its color.
A chicken walks and moves around a lot, which works out its legs. Breast meat, on the other hand, is white because the muscles in the breast don’t get used as much. Less myoglobin means less dark pigment.
So while color doesn’t affect flavor or nutrition too much, it does indicate which muscles were used the most. Those dark leg and thigh muscles will be more developed and have a deeper, meatier taste.
Nutrition Differences
There are some small nutritional differences between dark and white chicken meat. Let’s compare the nutrition in a 4 oz cooked serving of each:
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Chicken breast (white meat) – 140 calories, 3g fat, 26g protein
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Chicken thigh (dark meat) – 190 calories, 9g fat, 27g protein
The thigh has a bit more fat and calories than the breast. But it also packs extra protein, iron, zinc, B vitamins, and other nutrients. The fat in dark meat is mostly unsaturated or “good” fat.
So while white meat is leaner, dark meat provides more overall nutrition in moderation. Both can be part of a healthy diet.
Cooking Dark Chicken Meat
Because it contains more fat and connective tissue, chicken dark meat can withstand higher cooking temperatures and longer cook times than white meat. Methods like braising, stewing, and roasting are great for thighs and drumsticks.
Some tips for cooking dark chicken meat:
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Roast bone-in chicken legs at 400°F for 45-60 minutes until cooked through.
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Braise drumsticks in a sauce or stew until very tender.
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Grill boneless thighs over medium heat for 12-15 minutes, flipping halfway.
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Bake chicken leg quarters at 375°F for about 50 minutes.
The rich, juicy flavor of dark meat makes it ideal in all kinds of global cuisine. It’s commonly used in Indian curries, Latin American stews, and down-home American favorites like fried chicken, chicken pot pie, and chicken and dumplings.
The Dark Meat Poultry Cuts
For dark meat, turn to the legs of the bird. These muscles are a little different from the breast muscles because most birds walk a lot. They’re richer in fat and minerals like iron, which gives them a slightly gamier taste and makes them excellent for robust dishes. The dark meat is also known to be much more tender and juicier than the white meat.
The two cuts of dark meat are the drumstick and the thigh, which are the first pieces to be removed when breaking a bird down into different cuts.
Drumsticks are a complex mass of small muscles, bone and connective tissue, which makes it impractical to debone them, but they’re still one of the most popular parts of the bird.
Poultry thighs, on the other hand, can be cooked bone-in or easily skinned and deboned, leaving a tender cut of dark meat that can be used in much the same way as the breast.
Thighs also don’t dry out as easily as the breasts, making them easier to cook. Try them in stir-fry and pasta dishes for a richer, more flavorful alternative to white meat cuts.
If the recipe calls for chicken thighs without bones, you can debone them yourself and save some money. Check out the video below to see how this is easily done using the F. N. Sharp boning knife!.
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FAQ
Are chicken wings considered dark meat?
Chicken wings are considered to be a type of dark meat, although they contain a mix of both dark and white meat characteristics.
What is the healthiest meat on a chicken?
As far as health goes, chicken breast is the best part because it is low in calories and high in protein. Darker cuts like the thigh and drumstick contain more fat and calories. Frying chicken or keeping the skin will also add saturated fat.
What is brown meat on a chicken?
It’s pigment from the chicken’s bone marrow that has leaked out into the surrounding meat during the cooking process. Apr 4, 2025.
What’s better, dark or white chicken?
Dark chicken meat has a deeper flavor than white chicken meat and is juicy and tender. It’s almost impossible to overcook these cuts of chicken, whether you’re…