When it comes to poultry meat cuts, there is quite a variety of different types – from the most common like chicken, duck, and turkey, to the more unusual, like quail, partridge, pheasant, and goose. The good thing is that, despite the variations in size and flavor, all of these birds can either be cooked whole or broken down into the same basic cuts.
And when it comes to eating poultry, there are two types of people: those who fight for the dark meat and those who prefer nothing but the white meat. In this guide, we’ll go over the differences between the two and what part of the bird they come from.
When you buy a whole chicken or cut-up chicken parts at the grocery store, you may notice that some pieces are lighter in color while others are darker This difference comes down to the type of meat – white meat vs dark meat But what exactly makes up the dark meat on a chicken? Let’s break it down.
The Main Dark Meat Sections
The legs, thighs, and drumsticks of a chicken have dark meat. Specifically, the dark meat includes:
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Thighs – The thighs are the upper segments of the legs. Chicken thighs have the most dark meat and are often sold boneless or bone-in.
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Drumsticks – The drumsticks are the lower, narrower segments of the legs below the thighs. They contain less meat compared to thighs but are rich in flavor.
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Leg quarters: The thigh and drumstick are joined together to make the leg quarters. This is an easy way to cook chicken leg pieces with the bones still in them.
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Tail: Some chicken cuts may also include the tail, which is dark meat and tastes like breast meat. However, the tail doesn’t have much meat in it.
What Makes Dark Meat Dark?
A protein called myoglobin gives chicken thighs, drumsticks, and other dark meats their dark color and rich flavor. Myoglobin helps muscles that get a lot of use, like the legs, get oxygen. The more myoglobin a muscle contains, the darker its color.
The legs of a chicken get a lot of exercise as the bird walks and moves around Breast meat, on the other hand, is white because the breast muscles don’t get used as much Less myoglobin means less dark pigment.
So while color doesn’t affect flavor or nutrition too much, it does indicate which muscles were used the most. Those dark leg and thigh muscles will be more developed and have a deeper, meatier taste.
Nutrition Differences
There are some small nutritional differences between dark and white chicken meat. Let’s compare the nutrition in a 4 oz cooked serving of each:
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Chicken breast (white meat) – 140 calories, 3g fat, 26g protein
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Chicken thigh (dark meat) – 190 calories, 9g fat, 27g protein
The thigh has a bit more fat and calories than the breast. But it also packs extra protein, iron, zinc, B vitamins, and other nutrients. The fat in dark meat is mostly unsaturated or “good” fat.
So while white meat is leaner, dark meat provides more overall nutrition in moderation. Both can be part of a healthy diet.
Cooking Dark Chicken Meat
Because it contains more fat and connective tissue, chicken dark meat can withstand higher cooking temperatures and longer cook times than white meat. Methods like braising, stewing, and roasting are great for thighs and drumsticks.
Some tips for cooking dark chicken meat:
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Roast bone-in chicken legs at 400°F for 45-60 minutes until cooked through.
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Braise drumsticks in a sauce or stew until very tender.
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Grill boneless thighs over medium heat for 12-15 minutes, flipping halfway.
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Bake chicken leg quarters at 375°F for about 50 minutes.
The rich, juicy flavor of dark meat makes it ideal in all kinds of global cuisine. It’s commonly used in Indian curries, Latin American stews, and down-home American favorites like fried chicken, chicken pot pie, and chicken and dumplings.
The Dark Meat Poultry Cuts
For dark meat, turn to the legs of the bird. These muscles are a little different from the breast muscles because most birds walk a lot. They’re richer in fat and minerals like iron, which gives them a slightly gamier taste and makes them excellent for robust dishes. The dark meat is also known to be much more tender and juicier than the white meat.
The drumstick and thigh are the two cuts of dark meat. They are the first parts of a bird that are taken apart to make different cuts.
It’s not possible to debone drumsticks because they are made up of small muscles, bone, and connective tissue. However, they are still one of the most popular parts of the bird.
Poultry thighs, on the other hand, can be cooked bone-in or easily skinned and deboned, leaving a tender cut of dark meat that can be used in much the same way as the breast.
Thighs also don’t dry out as easily as the breasts, making them easier to cook. Try them in stir-fry and pasta dishes for a richer, more flavorful alternative to white meat cuts.
If your recipe calls for boneless chicken thighs, you can save yourself a little bit of money by deboning them yourself. Check out the video below to see how this is easily done using the F.N. Sharp boning knife!
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White Meat vs. Dark Meat Chicken: Nutrition, Flavor, and More!
FAQ
Are chicken wings considered dark meat?
Chicken wings are considered to be a type of dark meat, although they contain a mix of both dark and white meat characteristics.
What is the healthiest meat on a chicken?
Chicken breast is the healthiest part of the chicken, as it is low in calories and high in protein. Darker cuts like the thigh and drumstick contain more fat and calories. Frying chicken or keeping the skin will also add saturated fat.
What is brown meat on a chicken?
It’s pigment from the chicken’s bone marrow that has leaked out into the surrounding meat during the cooking process. Apr 4, 2025.
What’s better, dark or white chicken?
Dark chicken meat has a deeper flavor than white chicken meat and is juicy and tender. It’s almost impossible to overcook these cuts of chicken, whether you’re…