dark meat

Curiously, even the dark meat does not ooze rivers of juice when you bite it.

Use the breasts for a delicious supreme, and the dark meat for a soup, a salad, or a braise.

The breast and wings are called light meat; the thigh-bones and side-bones dark meat.

Remove the meat from the carcass, separating the white from the dark meat.

Light meat and dark meat, together with stuffing, should be included in each portion, unless a preference is indicated.

The white of chicken, fowls, and turkeys is thought to be more digestible than the dark meat.

If carving at the table, learn the preference of those served, whether they wish light or dark meat, meat well done or underdone.