Both chefs and civilians debate the benefits of white and dark poultry meat. Whether you prefer the lean and mild taste of white meat or the rich and juicy flavor of dark meat, both are delicious when prepared with the appropriate cooking method for the cut. While some people prefer one over the other, many don’t know what distinguishes the two. Understanding the characteristics of each will help you make the right choice for your culinary needs. We define white and dark meat, explain the benefits of each, and how they compare to each other.
Dark meat chicken refers to the thighs, drumsticks and wings of a chicken as opposed to the white meat found in the breasts. It has a distinctive reddish-brown appearance that sets it apart from the lighter breast meat. But what exactly gives dark meat its signature look? Let’s explore the key differences in color, texture and composition that characterize this tasty poultry cut.
The Distinct Color of Dark Meat
The most obvious distinguishing feature of dark chicken meat is its richer, darker color. While white meat is pale and mild in tone, dark meat has a deep reddish-brown hue. This color stems from myoglobin, a protein found in higher concentrations in dark meat. Myoglobin helps deliver oxygen to active muscles, giving them a redder tint.
Since thigh and leg muscles are more active in chicken locomotion, they contain more myoglobin and take on a darker appearance. In contrast, white breast meat is lighter due to less myoglobin concentration and muscle use. When cooked, the dark meat retains its characteristic hue, while white meat appears white or slightly pink.
A Visual Guide to Chicken Parts
To understand what constitutes dark meat, it helps to visualize how a chicken is divided:
- Dark meat cuts: thighs, drumsticks, wings
- White meat cuts: breast, tenderloins
The darkest meat on a chicken is in the leg and thigh. The lower part of the leg is called the drumstick, and the upper part is called the thigh. Wings are also considered dark meat.
Texture and Fat Content
In addition to color, dark chicken meat has a slightly thicker, more succulent texture compared to the leaner white breast meat. This moisture comes from its higher fat concentration, contributed by the skin, connective tissue and myoglobin. The added fat keeps dark meat tender when cooked for longer periods, unlike drier white meat.
Dark meat’s extra fat also allows it to retain more flavor. The leg and thigh muscles get more use, so their fat and collagen breaks down more during cooking, releasing richer taste compounds. This gives dark meat its signature juicy, savory flavor.
Buying Dark Meat Cuts
When purchasing raw chicken look for the following cuts to get dark meat
- Bone-in chicken legs or thighs
- Drumsticks
- Whole wings or wing segments
Skinless, boneless thighs are another dark meat option. Compare the deep, reddish hue and supple texture of dark meat to the pale, lean appearance of boneless, skinless chicken breasts to tell them apart.
Cooking Methods for Dark Meat
Dark chicken meat holds up beautifully to moist cooking techniques that complement its tender fatty qualities
- Braising
- Stewing
- Grilling
- Roasting
When you grill or roast dark meat over high heat, the natural moisture in the meat keeps it juicy. Its rich flavor also goes well with marinades and rubs that have strong flavors.
Global Cuisines Showcasing Dark Meat
From Asian stir fries to Latin American stews, global cuisines make excellent use of juicy thigh and leg meat:
- Chicken tikka masala (India)
- Jamaican jerk chicken (Caribbean)
- Chicken adobo (Phillipines)
- Coq au vin (France)
- Chicken paprikash (Hungary)
- Chicken cacciatore (Italy)
- Chicken tamales (Mexico)
Nutrition Profile
Dark chicken meat contains slightly more calories and fat compared to white meat, but provides greater amounts of iron, zinc and B vitamins. Both are excellent lean protein choices.
What Is White Meat?
White meat refers to the breast, tenderloin, wing, and parts of the back cuts of poultry meat. These cuts are lighter in color and have a milder flavor compared to their darker counterparts. The meat is white because the muscles aren’t used as much and have less myoglobin, the protein that gives meat its red color. A lot of people think that white meat is better for you than dark meat because it usually has less fat and calories and more protein.
White meat is known for its versatility in the kitchen. Its mild flavor profile allows it to easily absorb marinades, spices, and sauces, making it a blank canvas for a wide range of flavors. While breast meat is prone to drying out when cooked, most white meat is naturally tender because the breast and wing muscles are not heavily worked.
Difference between White and Dark Meat
Dark meat is fattier and juicier than white meat, but many patrons prefer the mild taste and leanness of white meat. Both white and dark meat come from poultry, but their unique characteristics and benefits make them suitable for different cooking styles and flavor profiles. Here is a quick list of the main differences between white and dark meat so you can quickly figure out which is better for you.
- White meat is more versatile than dark meat. White meat is great for marinades, seasonings, and sauces because it doesn’t taste strong and can soak up flavors.
- White meat cooks faster than dark meat. White meat is a good choice for busy chefs because it cooks faster than dark meat.
- White meat is leaner than dark meat. White meat cuts have less fat than dark meat cuts, so they are a better choice for people who want to eat less fat.
- Dark meat is less expensive than white meat. Because people don’t buy as much dark meat as white meat, you can often find it at lower prices.
- Dark meat is juicer than white meat. Dark meat stays juicy and tender because it has more fat and myoglobin, a protein. No matter how busy the kitchen is, it’s hard to mess up a chicken thigh that is already juicy.
- Dark meat is more flavorful than white meat. Dark meat offers a rich, robust, and savory taste. More chemicals, proteins, and fats are made in dark meat muscles because they are more active. This makes the flavor stronger.
White Meat vs. Dark Meat Chicken: Nutrition, Flavor, and More!
FAQ
Does dark meat chicken look pink?
In general, pieces like the thighs, legs, and wings are considered dark meat because they’ll stay slightly pink (or even a purple or gray shade) or have little streaks of blood thanks to a higher concentration of myoglobin, a protein in muscle that holds oxygen and can remain even after cooking.
Which pieces of chicken are dark meat?
Dark meat in chicken primarily comes from the thighs and drumsticks (the legs). These parts of the chicken are considered dark meat due to their higher myoglobin content, which is an oxygen-carrying protein, giving them a redder color.
What’s the difference between light chicken and dark chicken?
You can get 10 grams more protein per serving from white meat chicken than from dark meat. It also has less fat. On the other hand, dark-meat chicken has more sodium, total fat, and saturated fat, which is why it tastes and feels juicier and fattier.
What color is dark meat chicken?
This cut of protein tends to be incredibly lean and has a notable pale (white) color when cooked without seasoning. What is Dark Meat Chicken? Dark meat comes from the thigh and drumstick (the legs of the bird).
Why is dark chicken better than white meat?
Dark chicken meat has more iron, zinc, and B vitamins than white meat because it has more blood flow and protein concentration. This gives it its reddish color. Because more nutrient-rich blood courses through these dark muscles, they wind up with these higher levels.
Why is white meat a dark meat?
In short: the color and flavor of dark meat is due to a protein called myoglobin that promotes more oxygen and blood flow to the muscle. What is White Meat Chicken? White meat refers to the breast and wing portions of the chicken (tenders or tenderloin meat is a section of the breast, so this is also white meat).
How do I get the most from my chicken’s white and dark meat?
These tips can help you get the most from your chicken’s white and dark meat. It is easier to overcook white meat, which should be avoided. It is likely to dry out rapidly if it is overcooked. Cook the food quickly at a higher temperature if you want to avoid this problem. Be sure the meat is not pink but white.
Should you eat dark meat chicken?
Chicken has long been celebrated as a health food staple – touted as an affordable lean protein, high in important vitamins and minerals. Along with its unwavering ability to pair with just about every flavor and seasoning you can imagine. But at some point along the way you may have been told to avoid dark meat chicken for health reasons.
What is the difference between dark meat and dark meat?
You might be surprised by the difference in nutrient breakdown between these two types of meat. While darker meat seems higher in fat and calories, it is still a fairly lean protein source. Additionally, dark meat tends to be higher in iron and zinc.