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Chicken and Turkey: Another semi-scientific survey.

What's your preference- white or dark? Skin or no skin? Baked, broiled, (deep) fried, or Bar-B- Que, smoked- or some other way? Another semi-scientific survey. Thank you.

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      1. re: Doctormhl1

        Duck is all dark meat.

        I prefer dark meat in general, especially a nice braise or confit. Smoked is nice too. Skin a plus.

        1. re: babette feasts

          Nice comeback babette. But skin is an afterthought on duck? Have you quacked up?

          1. re: Sal Vanilla

            Ha, maybe. In truth, I can only eat duck skin if as much of the subcutaneous fat as possible has been rendered out - that 1/4 inch layer on a duck breast is more than I can handle. Its weird, but I can handle melted fat like confit more than solid fat.

            Definitely like the skin on chix/turkey, gotta fight with the brothers to get my share at family dinners.

    1. Dark, skin on, roasted or grilled.

      1. smoked or chinese roasted duck, smoked or roast chicken, smoked or deep-fried turkey. prefer dark meat. fave part of chicken: thighs.

        oh, and --- most definitely -- SKIN ON! (mmmm, crispy duck skin!!!!)

        1. Duck followed goose followed by pigeon, for preference. Followed by just about any other flying thing you can mention before I get to chicken & turkey.

          But to answer the actual questions - chicken/skin/roasted.

          1. Chicken. Thighs. Skin on or off. Baked, roasted, BBQ, never smoked.