Sophie Bennett
Poultry meat, including chicken, can be divided into two broad categories: white and dark meat. The darker colour of dark meat is caused by a protein called myoglobin, which carries oxygen to muscles while they move. Dark meat comes from the legs, drumsticks, thighs, and tail of the chicken. It has a richer flavour and a juicier, more tender texture than white meat. Dark meat is also fattier and contains more calories.
| Characteristics | Values |
|---|---|
| Cuts of chicken | Legs, drumsticks, thighs, tail |
| Muscle type | Endurance/slow-twitch fibres |
| Colour | Dark due to myoglobin |
| Texture | Tender, juicy |
| Fat content | High |
| Flavour | Rich, more flavourful |
| Health benefits | More zinc, iron, B vitamins, selenium and phosphorous |
| Cost | Affordable |
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What You'll Learn
Thighs
Chicken thighs are a popular cut of dark meat. They are the upper part of the leg, separated at the knee and hip joints. Thighs are a favourite among those who prefer dark meat, as they are more affordable than breast cuts and have a richer flavour. They also don't dry out as easily as breasts, making them easier to cook. Thighs can be cooked with the bone in or deboned, and they can be easily skinned and deboned at home. This makes them a versatile cut that can be used in much the same way as the breast.
Chicken thighs have more fat, moisture, and flavour than chicken breasts. They are commonly prepared with marinades to bring out the juiciness of the meat and can be cooked using various methods, including baking, grilling, or stir-frying. Thighs are also a good source of selenium and phosphorus, which boost the immune system and promote healthy teeth and bones.
The dark colour of the meat in chicken thighs is caused by a protein called myoglobin, which carries oxygen into the muscles. The parts of the meat that are darker are the muscles that get used the most. Since chickens spend most of their time standing and grazing, their legs and thighs will be dark meat, while their breasts and wings will be white meat since they rarely fly.
Dark meat muscles are made up of slow-twitch fibres, which are used for long and persistent actions. These muscles need a steady supply of oxygen, which is provided by myoglobin. Myoglobin gives the meat a darker red colour since it contains iron. On the other hand, white meat muscles are made up of fast-twitch fibres, which are used for quick and brief movements. These muscles don't need as much oxygen, so there is less myoglobin present, resulting in a lighter colour.
Chicken thighs can be used in a variety of dishes, such as stir-fries, pasta dishes, and curries. They can also be ground up with breasts to make homemade ground poultry. Thighs are a delicious and affordable way to add protein to your diet and offer a richer, more flavourful alternative to white meat cuts.
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Drumsticks
The difference between dark and white meat is also reflected in the cooking process. Dark meat contains more connective tissue than white meat, which takes longer to cook and soften. The doneness of dark meat is achieved at an internal temperature of 175 to 180 °F, while white meat is done at 145 to 150 °F.
Some people may prefer dark meat for its richer flavour and health benefits, while others may opt for white meat if they prefer leaner options. Ultimately, the choice between dark and white meat comes down to personal preference.
It is worth noting that the colour of chicken meat can vary depending on the diet and exercise levels of the chicken. For example, chickens that are able to run around and develop muscle will have darker meat, while chickens that are less active will have lighter meat.
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Legs
The legs of a chicken are considered dark meat, along with the drumsticks and thighs. The colour of dark meat is caused by a protein called myoglobin, which carries oxygen to muscles while they move. As the legs and thighs help chickens move around, these parts are darker than the breasts and wings. Dark meat is also healthier, containing larger amounts of minerals such as iron, zinc, selenium, and phosphorus. It also has more collagen and connective tissue, which makes it juicier and nearly impossible to overcook.
Chicken legs are often served as finger food, separated at the hock and knee joints and including the patella with the thigh removed. They are also part of chicken leg cuts with the thigh, which is the upper part of the leg separated at the knee and hip joints. Many people prepare chicken legs with strong seasoning and marinades to enhance the flavour, then grill, bake, or fry them in oil.
Chicken legs are a popular choice for those who enjoy dark meat, which is generally richer in flavour and has a juicier, more tender texture than white meat. Dark meat is also more affordable and is an excellent source of protein. When cooking chicken legs, it is important to note that they do not need to reach a higher temperature for food safety, as the higher heat is required to break down the collagen and connective tissue properly.
Chicken legs can be cooked with the bone-in or deboned, leaving a tender cut of meat that can be used in various dishes. They are also often included in other cuts of meat, such as the wing and leg quarters or an eight-piece whole chicken. The bone and tissue content of chicken legs can make it challenging to remove the meat, so it is commonly used for soup and stock.
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Tail
The chicken tail is a cut of dark meat that is sometimes served with the back, legs, or thighs. It is a fatty, juicy, and tender piece of meat that is considered a delicacy in some cultures. The dark colour of the meat comes from a protein called myoglobin, which carries oxygen into the muscles. The legs and thighs of a chicken are used more often, which is why they are darker in colour than the breasts and wings.
Chicken tail meat can be roasted or pan-fried, but due to its high fat content, it is typically served in small portions. The tail is located at the lower end of the chicken's body, just above the vent. It is a small, tapered section that is mostly covered by feathers, with a small amount of meat surrounding the bones.
Dark meat, in general, is known for its rich flavour and juicy texture. It is also an excellent source of nutrients such as zinc, iron, B vitamins, selenium, and phosphorus. These nutrients offer various health benefits, including boosting the immune system and promoting healthy teeth and bones.
Chicken tail meat, being a part of the dark meat category, shares these nutritional benefits. It is a good source of protein and provides essential minerals and vitamins. However, it is important to note that the tail meat's exact nutrient composition may vary depending on factors such as the chicken's breed, diet, and lifestyle.
In terms of culinary applications, chicken tail meat is not as commonly used as other cuts like the breast or thigh. It is often considered a specialty item or reserved for stocks and soups due to its small yield and challenging bone and tissue structure. Nevertheless, in certain cuisines and cultures, chicken tail meat is prized and can be prepared in a variety of ways, including roasting and pan-frying.
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Wings
Chicken wings are considered white meat. However, the wings are made up of three parts, each with different characteristics: drumettes, flats, and tips.
Drumettes, which are shaped like drumsticks, are considered dark meat, but their texture is closer to white meat. They have a high ratio of meat to skin. The middle part of the wing, the flat, or wingette, has tender dark meat and is completely covered in skin. The wing tips have very little meat, but some people enjoy eating them because they like eating chicken skin.
Chicken wings are a delicacy, as there are only two per chicken. They are usually sold already butchered into smaller pieces, but some people prefer to buy whole wings from a butcher or by special order. Whole wings are difficult to cook evenly, so they are often cut into the three pieces before cooking.
Chicken wings are a good source of lean protein and are lower in fat and calories than dark meat. They are ideal for dishes such as Mexican, Italian, Cajun, and Mediterranean.
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Frequently asked questions
The dark meat of a chicken comes from the legs, drumsticks, thighs, tail, and wings.
The dark colour of the meat comes from a protein called myoglobin, which carries oxygen into the muscles. The muscles that are used the most often are darker.
Dark meat chicken is richer in flavour and has a juicier, more tender texture. It is also more affordable and nearly impossible to overcook. Dark meat chicken also has more immunity boosters, such as zinc and iron, and B vitamins.
