When it comes to chicken, the age or argument of white meat versus dark meat - I'm Chef Larry, and I'm going to give you some recommendations for both sides.

When it comes to the white meat of the chicken, we're going to talk about the chicken breasts and the chicken tenderloin. These are the only white meat portions of the chicken. Even though a lot of people lump the wing with it, it's technically still a dark meat. You ever heard of the phrase, "Everything tastes like chicken"?

Well, there's a reason why, because chicken breasts and other white meat portions of the chicken just absorbs flavor so well that it literally can taste like anything. It gives it so much versatility and ability to be used in any dish. Another great thing - with the low fat content, it makes it a cleaner option for those that are focused on their caloric intake and their nutrition.

One of the major drawbacks with using white meat, it's super sensitive to time and temperature. Once you overcook it, it becomes really, really dry.

Now when it comes to dark meat, we're going to talk about the legs, the thighs, the wings, and the back strap as well. Now, unlike the white meat, the dark meat is super versatile when it comes to time and temperature. You can let it cook a little longer, cook a little slower, cook at a higher temperature, because it's not going to dry out as quickly, and sometimes the longer you cook it, the easier it is to consume because you're starting to break down those connective tissues, and you're releasing some of the fat content that is in the product.

In the dark meat, the muscles are used more frequently, which gives it that darker color and deeper flavor. The main drawback is that it has a different texture.

So you see chicken on the menu an awful lot because of its versatility. It can take on any task that you want to provide it. This braised brown chicken stew is perfect for using dark meat because of the braising process, using both combination of dry and moist cooking. For a lighter flavor, but still getting something that we can enjoy throughout the week.

As a quick recap, when it comes to low and slow, dark meat is the best option. High temperature, fast paced environment - I highly recommend using your white meat. I'm chef Larry, and I hope this guides you through your next chicken dish.

White Meat vs. Dark Meat Video