Idc how you cook it. The best you’ll get out of me is it’s mediocre. Dark meat is superior.
You have never used any spices?
Of course.
Doesn’t change what I said tho.
Sure, but who the hell doesn’t season their chicken?? It’s good because it’s versatile and it’s only dry if you don’t cook it well.
I can season anything to make it have flavor or taste better. That’s not the point of my argument.
There’s plenty of food out there that tastes absolutely horrible without seasoning. White meat is nearly tasteless imo. It requires at the very least, salt. Just to make it not taste like shoe leather.
At it’s core, it’s like I said, dry, bland and tasteless.
I’d disagree on one count - white meat is better breaded and deep fried. It has a better grain for that, and its lack of flavor is irrelevant.
And I don’t dislike white meat in soup or the like, though I do think that dark meat is superior.
In fact, for lunch today I made chicken and rice with a leftover whole chicken that was mostly white meat. I started by boiling it until the meat fell off the bones, then adding spices and vegetables and cooking it down until it was thick, at which point the chicken was in shreds. I like that, but at that point, the chicken isn’t so much chicken - it’s just protein and a carrier for the spices.
its lack of flavor is irrelevant
Excuse me? No, how it tastes is absolutely relevant.
You’re using white meat in a way I could with anything. I could cook a dirty boot in a chicken broth for 13 hrs and it’ll taste eatible. (My goofy way to explain what you’re attempting to proclaim here.)
I like that, but at that point, the chicken isn’t so much chicken
You did get there in the end, tho.
For the first, I think that white meat is in fact superior breaded and deep fried, because flavor really is irrelevant at that point. You don’t bread and deep fry something to enjoy the flavor - you bread and deep fry it to make it satisfyingly crunchy and chewy (and use a dip for flavor) and white meat has a better grain for that.
For the second - I’m just saying that though I otherwise agree that dark meat is better, I don’t dislike white meat. I guess I felt some need to stick up for it a bit…
Stop saying flavor is irrelevant.
It’s a hard stop. If this is somehow not something you can comprehend in terms of food, that we eat, then your opinion isn’t even worth reading.
Until you can AT LEAST admit that the flavor of the food we digest is important, then I will stop reading right there and not take your comment seriously.
Stop reading then. Why should I give a fuck?
I expressed my view and provided my reasoning. I couldn’t possibly care less whether you agree or not (and particularly since you can’t even manage a contrary argument - all you can do is ball your fists up and stamp your feet and shout “Nuh UH!”)
Nah, my post. I’ll read all I like.
You’ll be alright.
“Now made with white meat!!!”
Yes, because it’s the worst tasting meat, meaning it’s the likely cheaper option for restaurants to serve. There is also more of it available.
There’s a reason we can’t get an entire bucket of chicken legs. And it ain’t because of a shortage of chickens. It’s because dark meat commands a higher price in bulk that they can’t easily offload to the customer without being obvious.
So if they can’t capitalize on that, then you’re just not allowed to have it.
I am in full agreement with this.
I always thought white chicken was bland as hell… And in recent years I’ve met a really cool indigenous dude and he’s giving me all kinds of deer, elk, bear… It’s only reinforced that factory farm white meat chicken is horrible.
It is simultaneously bland, and yet the little flavor it does have is nauseating and unpleasant.
Everybody loves a deep fried chicken breast but it’s the fat caked on the breading that people love, not the chicken.
You have hurt people by saying what you said, but I couldn’t agree more.
