Hi everyone
So we know chicken leg/thighs (dark meat) is juicy, tender, flavorful, etc cooked at 175-185 compared to its lean breast counterpart that gets dry after 165.
My question is: Does skin play a role in this flavor profile, or is that more related to *FAT* in the dark meat and the skin only relates to the *CRISP*?
Background of question: I may not always be able to buy skin-on for legs/thighs.
So we know chicken leg/thighs (dark meat) is juicy, tender, flavorful, etc cooked at 175-185 compared to its lean breast counterpart that gets dry after 165.
My question is: Does skin play a role in this flavor profile, or is that more related to *FAT* in the dark meat and the skin only relates to the *CRISP*?
Background of question: I may not always be able to buy skin-on for legs/thighs.
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