Oxygen rich, slow muscles are iron-laden red-pigmented myoglobin supplied and therefore dark meat. Legs and thighs are dark meat on a chicken because it uses its legs 95 percent of the time.
Fast-contraction muscle fibres' like the breast don't require as much oxygen, therefore lack myoglobin. These use glycogen (a carbohydrate) for fuel. In the absence of myoglobin, the muscles are "white".
Chicken breast is white meat. Everything else is dark meat.
A chicken drunstick can be dark or white meat.
Chicken legs (drumsticks, thighs) and backs are dark meat. Chicken breasts and wings are white meat.
You can use either white or dark meat when preparing chicken soup. The dark meat has a little more flavor than the white meat.
the legs and the wings are dark, the breast is white meat
There are 64 calories in two ounces of roasted dark meat chicken.
eggs,white meat,and dark meat... chicken meat that is.
Leg meat of a chicken is dark, not red. Red meat comes from cows.
white
Chicken legs are considered dark meat due to the activity done by the cicken. Chickens used their legst to do major activities such as running or walking, therefore muscles in their legs make the meat become dark meat.
All but the breast of the chicken is dark meat. It may or may not be cheaper to buy only the breast, depending on individual store prices and quality of the meat, but it would save having to throw the dark meat out. If you only want white meat, you probably should purchase breasts.
yes.
The chickens hindquarters are usually the dark part and the chicken. The chickens wings, drumstick + the breat are the white meat.