Dark Meat Vs. Light Meat
Dear Heloise: I enjoy reading your column every week. Always find hints. Well, I have one question I hope you can help me with. Do you know why almost every chicken recipe uses dark meat? I don’t like dark meat. Do I just substitute white for dark and not cook as long? — Lynda R., Oxnard, Calif. Lynda, there are many recipes using the light meat of chicken, but if you want to substitute the white meat for the dark, please remember that dark meat has more connective tissue, which requires a longer cooking time. Other than that, I see no reason why you shouldn’t use a white meat ...