which part of the chicken is dark meat

The Secret Behind Chicken’s Dark MeatChicken has become a staple protein source for many over the years From whole roasted chickens to chicken wings and chicken nuggets, we just can’t seem to get enough of this lean, versatile meat. But have you ever wondered why some parts of the chicken appear darker than others? What is the difference between dark meat and white meat chicken, and what makes them that way? Keep reading to uncover the secrets behind chicken’s dark meat

The Main Types of Chicken MeatChicken meat comes mainly from two areas – the breast and the legs/thighs

Chicken Breast and Wing White meat comes from the chicken breast and wings. This meat has a pale color when unseasoned and cooked. The taste of white meat is milder and leaner than dark meat.

Dark MeatDark meat chicken comes from the legs and thighs. Something called myoglobin gives it a darker color, even when it’s cooked. Myoglobin helps muscles that get a lot of use, like the ones in the thighs and legs, get oxygen. The flavor is fuller and deeper than with white meat.

What Causes the Color Difference?
The main reason for the color difference between white and dark chicken meat comes down to myoglobin content. Myoglobin is a protein that helps store and transport oxygen in muscle tissues. The more myoglobin a muscle contains, the darker the meat will be.

Since chickens use their legs frequently for standing, walking, and movement, their leg and thigh muscles contain higher levels of myoglobin This gives the meat a darker reddish-brown color.

In contrast, breast meat and wings don’t get used as often. These muscles contain less myoglobin, resulting in lighter colored meat.

Other Factors Contributing to Dark Meat Color:

• Higher amount of fat—Fat mixed in with muscle can make it look darker Dark meat contains more fat than white meat.

• More blood flow—More blood flowing to muscles that are working changes the color as well. Most of the blood flow needs to go to the legs and thighs, not the breasts and wings.

• Higher iron content – The mineral iron has a reddish hue and is found in greater amounts in dark meat.

Why Choose Dark Meat?
Though dark chicken meat has more fat and calories than white meat, it provides some potential health and cooking benefits:

• More vitamins and minerals – Dark meat contains more iron, zinc, B vitamins, selenium, and other nutrients than white meat.

• Juicier texture – The higher fat content keeps dark meat deliciously moist during cooking. It’s harder to dry out.

• Richer flavor – With more fat and myoglobin, many people find dark meat more flavorful and tender than white.

• Budget-friendly – Dark chicken cuts like thighs and drumsticks cost less than white breast meat per pound.

• Faster cooking – The fat and connective tissue allow dark meat to cook quickly without drying out.

Which Parts of the Chicken Are Dark Meat?
The darkest parts of the chicken come from the legs and thighs. Here are the specific cuts where you can find chicken dark meat:

• Thighs – The meatiest, most tender dark meat comes from the thighs. Skin-on, bone-in thighs are juicy and full of flavor.

• Drumsticks – These are the lower part of the chicken legs. Drumsticks contain a higher bone-to-meat ratio but plenty of taste.

• Leg quarters – Also called thigh/drumstick, these contain a portion of both the thigh and drumstick in one. Lots of tasty dark meat.

Other areas with dark chicken meat include:

• Wings – Though considered white meat, wings do contain some darker flesh near the tips.

• Back – The meat along the chicken’s back between the breast and thighs has a darker appearance.

• Giblets – Organs like the heart, liver, and gizzard are very dark from myoglobin and iron.

Go For the Best of Both Worlds
While dark chicken meat shines in terms of flavor and moisture, the mild taste of white meat still has its place. For the best of both worlds, choose recipes that incorporate a mix of thigh or leg meat along with breast meat. This balances out the flavors and textures beautifully. Or, simply enjoy them separately in meals throughout the week.

The next time you bite into a juicy chicken thigh or drumstick, you’ll have a new appreciation for why it tastes so good. Remember, the dark color comes from natural compounds like myoglobin that deliver flavor and nutrients. So don’t be afraid to try new ways to cook with nutritious, tasty dark chicken meat. Your taste buds will thank you.

Dark meat in chicken refers to the thighs, drumsticks (legs), and tail.