Why I Stopped Preferring Chicken Breast and Now Love Dark Meat

I used to always prefer chicken breast. The flavor and texture just seemed superior. However, around the time I turned 35, my preferences began to change significantly.

The Decline of Poultry Delight: From Prefer to Avoid

For a typical rotisserie chicken, which is one of the most moist ways to eat chicken, the breast ends up so dry and possessing a texture that isn't pleasant anymore. Similarly, eggs baked or boiled do nothing to save it from becoming overly dry. This transformation isn't just due to age; it's a realization that the way we eat chicken should also adapt to our palate.

The Rise of Dark Meat

The legs and thighs, on the other hand, are where the real meat is. They offer a rich flavor and a juicy texture that are just incomparable. Even the turkey breast has become a distant memory for me, a preference that used to vie with chicken breast for top spot. The dark meat of poultry is now my go-to choice.

Exceptions and Contexts

While dark meat is definitely the star, there are still some situations where breast meat holds its own. For example, on sandwiches, breast meat is still acceptable, but it often requires a significant amount of Miracle Whip or mayonnaise to make it more palatable.

Dark Meat Wins Across the Board

Oddly enough, even the back meat of the chicken, a smaller portion, becomes more desirable than the breast. This preference extends to meals like soups and pot pies where breast meat is utilized. It's a surprising yet welcome change.

Final Thoughts

While my appreciation of dark meat has grown significantly, it doesn't mean breast meat is completely out of the picture. It's fine in its own right, just in different contexts and preparations. Life is full of such transformations and realizations, especially in our ever-evolving tastes and preferences.