Chicken thigh meat is simply richer and more flavorful than chicken breast meat.
White meat sucks. It's always advertised as being "premium", but it's the shittiest part of the bird.
It's a lot of effort for a little payoff (edible portion). They're tasty, but for me it's like getting a whole fried chicken...don't care for the work just to stuff it into my face, lol.No love for wings?
Well, I made that title intentionally expecting someone to point that out. I thought that is how OT rolls. Double entendre is standard operating procedure. I probably should have added "thick" before thighs and "succulent" before breasts.thread title was super-obvious in referring to chicken
I could get on board with your chicken skin BLT.Growing up the child of immigrants, we always preferred the dark meat while my more American friends families were all about the white meat.
Only a couple decades later did the thigh really make its breakthrough as the clearly better option. The drumstick is great too but the thigh is the best piece on the bird.
White meat is good for chicken salad and things like marsala and Frances.
Wings are work for little meat but chicken skin is so good if you get a crispy wing then it's so worth it. Breading a chicken wing is blasphemy.
I still want to make my idea of a chicken skin BLT, where crisped up chicken skin takes the place of bacon
Kinda like crab legs and lobster tails. Labor intensive for a morsel.It's a lot of effort for a little payoff (edible portion). They're tasty, but for me it's like getting a whole fried chicken...don't care for the work just to stuff it into my face, lol.
Wings are great as finger food, but they've really exploded in price over the past years. A long time ago, they were sort of the leftover part of the bird, but now they're more expensive than the other pieces.It's a lot of effort for a little payoff (edible portion). They're tasty, but for me it's like getting a whole fried chicken...don't care for the work just to stuff it into my face, lol.
All day long, I'd make the trivial extra effort for lobster tails, if it wasn't cost prohibitive. Even crab legs, WTF, if you can't make an effort to eat, how soft you must be about doing *anything*?Kinda like crab legs and lobster tails. Labor intensive for a morsel.
Chikkin' boobies make for better sammiches though. Sorta like Turkey sammiches.
Nah, you Americans simply raise your chickens like shit. Back in the day, the Chinese of Shanghai would not each American chickens because their taste sucks.All day long, I'd make the trivial extra effort for lobster tails, if it wasn't cost prohibitive. Even crab legs, WTF, if you can't make an effort to eat, how soft you must be about doing *anything*?
lol, send me all the crag legs you find too laborious to eat. I'll Find A Way to stay alive eating them.
#firstworldproblems
I'd rather put forth the effort on a crag leg than eat chicken, any and every time. It's great that chicken is a lower cost source of dense protein, but that's about all it's got going for it. It's "good" cooked right but pales in comparison to most other animals cooked right. It's like the downtrodden, crappy alternative to good food. I guess it beats ham!
It doesn't matter if it's a thigh or other chicken part. You can make it tasty, but with same effort, other animals taste much better. We shouldn't have this situation where people have to settle for lowest common denominator food. It's outrageous in a 1st world country.
Let's Go Brandon!
American breeding of Chickens also dropped the price from higher than beef to dirt cheap. A big part of that was breeding them to have big breasts.Nah, you Americans simply raise your chickens like shit. Back in the day, the Chinese of Shanghai would not each American chickens because their taste sucks.
That was an anecdote from my mom. She knows how to slay them too; had to slay the pet ones because of the laws passed back then banning them in the city.