If you're a fan of fried chicken, you may have heard the terms "dark meat" and "white meat" thrown around. But do you know what these terms actually mean? In this blog post, Pioneer Chicken will take a closer look at what chicken is considered "dark meat" and the reasons behind it.

Dark meat refers to the meat found on the legs and thighs of a chicken, while white meat is found on the breast and wings. The dark color of this meat comes from a higher concentration of myoglobin, a protein found in muscles that provides oxygen. This protein helps the muscle to function optimally, which is essential for chickens who need to be agile and active.

Compared to white meat, dark meat is generally considered to be more flavorful and juicy. This is because it has a higher fat content and a richer taste. However, some people find dark meat to be too greasy or "gamey" in taste.

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While dark meat is beloved by many, it's also important to note that it's higher in calories and fat than white meat. For example, a 3-ounce serving of cooked chicken breast contains about 140 calories and 3 grams of fat, while the same size serving of chicken thigh contains about 180 calories and 10 grams of fat.

So, why do some chicken dishes contain only white meat while others are a mix of dark and white? It all comes down to personal preference and recipe. Some dishes, like fried chicken, are traditionally made using a mix of both cuts while others, like chicken salad, may only use white meat for a lighter flavor.

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In conclusion, dark meat refers to the meat found on the legs and thighs of a chicken and is characterized by its rich flavor and higher fat content. While it may not be as lean as white meat, many people prefer it for its delicious taste and tender texture. Ultimately, the choice between dark and white meat comes down to personal preference and the recipe you're using.