dark meat

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danimal15
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dark meat - Wed, 11/24/04 11:43 AM
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What does everyone think of a restaurant that does this: I ordered the "2 piece" chicken dinner. When I got it, both pieces were dark meat. A back and a leg. I didn't say anything, but I felt like I should at least get a breast in this order. Am I out of line to think this?

lleechef
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RE: dark meat - Wed, 11/24/04 12:04 PM
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I would have sent the back........BACK!!!! And asked for a piece of white meat!!

Rusty246
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RE: dark meat - Wed, 11/24/04 12:36 PM
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Anywhere I've ever eaten chicken you have to "specify" dark or white, I specify a leg and a breast, I've never been rejected...yet. A "back" what a joke!

Sundancer7
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RE: dark meat - Wed, 11/24/04 12:42 PM
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The Sundancer is a thigh man.

Paul E. Smith
Knoxville, TN

tmiles
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RE: dark meat - Wed, 11/24/04 12:52 PM
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The Colonel charges extra for white meat around here, but I don't think that he would even sell the back except hooked to a meatier part of the chicken. It doesn't sound like you went to a place that I would return to.

tmiles
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RE: dark meat - Wed, 11/24/04 12:53 PM
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How many pieces do they get from a chicken?

Cosmos
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RE: dark meat - Wed, 11/24/04 5:40 PM
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Cosmos likes dark meat!

howard8
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RE: dark meat - Thu, 11/25/04 11:40 AM
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Dark Meat Yes.
White meat, who cares.
Wings definetly.

marydennis
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RE: dark meat - Sat, 11/27/04 10:36 PM
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We like dark so much more that we got two turkey legs with thighs for TG dinner from the local butcher. Still noshing happily.

joanie41
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RE: dark meat - Sun, 11/28/04 12:25 AM
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I like the dark meat much better than the white meat (too dry for me). Happily, most places around here charge less for dark than they do for white. For Thanksgiving, in addition to the chicken I cooked (it was just four of us eating, and my kids don't eat much) I bought a package of 4 large turkey necks. Boiled up those suckers, and BOY! were they ever yummy...

White meat only appeals to me if it has lots of mayonnaise on it!

danimal15
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RE: dark meat - Mon, 11/29/04 10:16 AM
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I'm going to head back to that place another time and make the same order and see if this happens again. Maybe it was a freak accident due to an inexperienced staff. But if I get the same results, I'll be calling the manager over to my table to complain. Whether one likes dark meat or not (and I do), a back is a scrappy piece that usually gets thrown in the garbage at my house even as I munch happily on a meaty leg.

chicagostyledog
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RE: dark meat - Mon, 11/29/04 11:15 AM
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I was served a chicken back while staying at the Hotel Mittaghorn aka Wally World in Gimmelwald, Switzerland. This place is a one man operation. Walter does everything, which includes serving the world's worst chicken dinner. Fortunately, they're lots of alcoholic beverages available at the bar. www.ricksteves.com/mittaghorn

jmckee
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RE: dark meat - Mon, 11/29/04 11:34 AM
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I actually prefer dark meat, especially thighs. But the back is something I usually relegate to the freezer, to my "stock bag" for those times I want to make homemade stock.

My mother, rest her soul, loved the back. It was her favorite. Of course, being the second youngest of nine children in 1930's rural Kentucky, it was probably all she ever got!

lleechef
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RE: dark meat - Mon, 11/29/04 12:42 PM
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Some of you Michiganders have probably eaten at Zehnder's in Frankenmuth. Their heaping platters of fried chicken are fantastic. www.zehnders.com
No backs or necks!

festivalfood
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RE: dark meat - Mon, 11/29/04 10:47 PM
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We owned a fried chicken place in NJ ,and before opening it I did alot of research.In the urban areas(Ghetto) they sell 9 pieces,they cut the breast in three and the center cut of the breast was the keel,and those in the know in the hood would order a center breast,it had more meat.In most other places the chicken is an 8 piece for 1 chicken.The standard in the industry is a two and a half pound bird,we went with a three pound bird and the difference in breast and thigh size was significant.As far as dark meat,most people prefer white meat,except kids like the legs.We always had alot of thighs left over at the end of the night,but our bulldog Bubba never complained.We sold that place 5 years ago,and he still won't eat his dog food unless we mix the pulled off meat from two chicken thighs into it!We did have a customer who was pretty well to do come in and order a bucket of thighs,he only liked thigh's,we were always glad to see him(to get rid of the thigh's)and alway's threw in a bunch of extra thighs.

enginecapt
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RE: dark meat - Tue, 11/30/04 1:22 AM
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quote:
Originally posted by joanie41

I bought a package of 4 large turkey necks. Boiled up those suckers, and BOY! were they ever yummy...




Mmmm mmmm. Necks and greens. I can hear my Momma hummin in the kitchen just thinking about them!

Lunza
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RE: dark meat - Sat, 12/4/04 5:25 AM
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I love thighs and legs, but the back isn't worth my time.

2005Equinox
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RE: dark meat - Sat, 12/11/04 4:33 AM
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I prefer dark to white though good wings are all right. I love thoighs and legs especially from a good rotiserrie chicken broasted chicken.

jellybear
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RE: dark meat - Sat, 12/11/04 9:35 AM
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If they would have gave me a back I would have gone Postal on them!I like dark meat but not the back!

hefried
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RE: dark meat - Sat, 12/11/04 10:02 AM
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to be served a back as a piece of chicken to EAT is not acceptable(for STOCK maybe,,,, sheesh) . if they had given you a nice meaty leg and thigh for a 2 piece dinner that'd be ok. i always ask WHAT 2 pieces ya git b4 i order chicken at restaurants, so i know what i'm getting..... i know that someplaces make you pay more for "white" meat.

wilewil
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RE: dark meat - Mon, 12/13/04 2:53 PM
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I don't believe I have ever seen a back as a seperate piece offered at a restaurant, and I have been to a great many of all stripes. From ghetto to Ritz to KFC (even PFK in Quebec) never once. It is usually missing even from half or quarter chicken servings.

berndog
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RE: dark meat - Mon, 12/13/04 4:11 PM
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danimal,it sounds like this place didn't want you to come "back".

danimal15
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RE: dark meat - Wed, 12/15/04 3:54 PM
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quote:
Originally posted by berndog

danimal,it sounds like this place didn't want you to come "back".


Funny! But that would be unfortunate if true. This is a little place on the corner two blocks from my house - one of the few decent restaurants in walking distance, and it's a nice neighborhood place with friendly staff and a homey atmosphere. Also, the food is usually very good. This was my first bad experience. I haven't been back since, but I'm sure I will be soon and then I'll report "back" to everyone here!

Dan

danimal15
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RE: dark meat - Fri, 12/17/04 9:49 AM
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I'm headed back tonight, and will update everyone on Monday. I'm going to specifically ask when I order, what two pieces come in the 2-piece meal if I don't specify all white.

TJ Jackson
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RE: dark meat - Fri, 12/17/04 10:06 AM
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Order of preference: thigh, breast, wing.

Will not eat legs.

Before this post, I didn't know that the "back" was generally available anywhere as a chicken part.

Cosmos
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RE: dark meat - Fri, 12/17/04 11:15 AM
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Baby got Back! I like to nibble on the back and neck....with a little salt, after I have made my chicken stock.

festivalfood
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RE: dark meat - Sat, 12/18/04 6:57 PM
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I have never seen a back for sale in a chicken joint my self.I thought cutting the brest into three sections like they do in some inner urban areas was bad enough,but to sell the back is pretty nasty.

jmckee
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RE: dark meat - Mon, 12/20/04 11:59 AM
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quote:
Originally posted by Cosmos

Baby got Back! I like to nibble on the back and neck....with a little salt, after I have made my chicken stock.


"I like big birds and I cannot lie....."

The late Laurie Colwin wrote that, when roasting a turkey, the cook should never put the neck into the giblet pan for gravy; it should be roasted and eaten by the cook all by herself as payment for all the work she is doing.

mr chips
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RE: dark meat - Thu, 12/23/04 5:29 AM
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Never had a back. Never want to have one. White meat rules

danimal15
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RE: dark meat - Wed, 12/29/04 11:00 AM
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I returned to the restaurant last week and asked the waitress what I'd get if I ordered a two-piece meal not specifying white meat only. She told me a leg and a thigh. So either I was wrong about getting a back (I certainly was distracted that night being alone there with my two little kids) or the kitchen made a terrible mistake. Anyway, I like dark meat, but also enjoy white. So this time I ordered a 3-piece meal - breast, leg and wing. Much better.

Don't know if I'll return though, because the staff there just isn't too nice.

ladytenor
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RE: dark meat - Sun, 01/30/05 3:04 AM
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I've noticed that a lot of places don't even serve dark meat anymore. My mom (who lives in an assisted living facility) was craving fried chicken and she only likes dark meat (which is strange because I remember her always eating the breast when we were growing up...we ate a lot of chicken since we raised them and killed and dressed them). We checked out several restaurants that either didnt' have fried chicken, only served it on Sunday, or just served white meat.
A lot of places (and home cooks) overcook the breast meat and make it too dry. I use boneless, skinless breasts and salt and pepper them, then dip them in milk, coat with seasoned flour (flour, salt, pepper and paprika), quickly dip in milk a 2nd time and into the flour again, then fry in either Crisco (preferred if making gravy) or olive oil. The double dipping and coating forms a nice crust which seals in the juices, and the milk can be reserved and used to make the gravy with the pan drippings, a mix of the seasoned and plain flour and additional milk if needed. Great with biscuits and/or mashed potatoes.

I use Amish chicken whenever possible...it beats the Tyson hands down. The brand we get around here is Miller Amish Farms. I tend to buy only boneless breasts and boneless thighs (my husband prefers dark meat).

Mr. K
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RE: dark meat - Thu, 06/9/05 4:04 PM
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The "back" portion of a chicken is rarely, if ever, sold here in New England. We generally tend to consume white meat while amongst the verdant hills of New England...