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Chicken tenderloin — tastes like breast, is more tender in texture, low in calories and fat Thigh — less expensive, contain heart-healthy contain omega-3 fatty acids Chicken breast — low in ...
For example, a 3.5 ounce serving of dark meat chicken with skin has more than twice the calories of the same serving of white meat skinless chicken. It also has 18 grams of fat, as compared to 2 ...
For ground-based birds like chicken and turkeys, dark meats occur in the legs, which are used to support the weight of the animals while they move. According to the U.S. Department of Agriculture, 28 grams (1 oz) of boneless, skinless turkey breast contains about one gram of fat, compared with roughly two grams of fat for 28 g (1 oz) of ...
The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is ...
The chicken was very greasy, mushy, and much too juicy for my taste. Every piece, whether it was a thigh, leg, or even wing, was dripping with juices. But it wasn't the succulent chicken I ...
Instead, the chicken is divided into its constituent pieces. [33] The white meat sections are the breast and the wings from the front of the chicken, while the dark meat sections are the thighs and legs or "drumsticks" from the rear of the chicken. The breast is typically split into two pieces, and the back is usually discarded. [34]
4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) 1 tablespoon extra-virgin olive oil. 1/4 cup finely chopped parsley, optional.
Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. [67]