What to do w/dark meat chicken? (beer, mushrooms, tomato)

[Flamingo13]

Neither of us like dark meat, when I roasted a chicken (or cut one up for stock) - I used to give the dark meat to a neighbor who loved it!! (She made salad, etc. w/the meat and ate the drumsticks) - she has since developed an allergy to chicken - I hate to waste it but have no idea what to do w/it. Any ideas? (I roasted a chicken tonight, yummy if I do say so myself) - we usually get 2 meals from the breast meat and can usually pick enough white meat to save for another use). As I said, I hate to waste all the dark meat

[StuffedCabbage]

Let's just trade. You can have the white meat from mine, and I'll take the dark from yours. I hate white meat. It goes to the puppy (he loves it).

[charlygal]

Why not just buy the breasts only? If you buy them in bulk, you'll save money.

[Mightyqueen801]

Originally Posted by StuffedCabbage

Let's just trade. You can have the white meat from mine, and I'll take the dark from yours. I hate white meat. It goes to the puppy (he loves it).

I'll fight you for the dark meat. Love the legs and thighs.

My late mother-in-law was from a farm in Maine, and she used to make this dish that was the legs and thighs cooked slow in broth or water, then she took the meat out and picked the meat from the bone, then she added it back in with peas and carrots, and then she thickened it with milk and flour and served it over mashed potatoes.

[sskink]

Breast meat is the light beer of chicken.

I'd suggest white chili, however, if you profess not to truly not like dark meat. I doubt any suggestions from C-D will get you to eat it.

Now pass me a thigh.

[Mightyqueen801]

Chicken Cacciatore is good with dark meat. It's buried in tomato sauce with mushrooms and peppers and onions. Put it over pasta and dump some cheese on it. Good stuff.

[George Chong]

Originally Posted by StuffedCabbage

Let's just trade. You can have the white meat from mine, and I'll take the dark from yours. I hate white meat. It goes to the puppy (he loves it).

Originally Posted by Mightyqueen801

I'll fight you for the dark meat. Love the legs and thighs.

My late mother-in-law was from a farm in Maine, and she used to make this dish that was the legs and thighs cooked slow in broth or water, then she took the meat out and picked the meat from the bone, then she added it back in with peas and carrots, and then she thickened it with milk and flour and served it over mashed potatoes.

Originally Posted by sskink

Breast meat is the light beer of chicken.

I'd suggest white chili, however, if you profess not to truly not like dark meat. I doubt any suggestions from C-D will get you to eat it.

Now pass me a thigh.

<pushes everyone out of the way for a chicken thigh>

[Flamingo13]

Thanks all, figured I was kind of stuck (I do try to sneak some dark in when I use in a recipe but if he sees it, doesn't want it. When cooking regularly, I just buy breasts, but store had B1G1F on whole stuffer roasters. Plus, when I make homemade chicken noodle soup, I start off w/a whole chicken so I can really cook it down (innards, bones, etc.) for some good stock. Wish any of you lived close, you'd get some free chicken. (No pets anymore - they've passed on - but they would have surely loved it)

[Ohiogirl81]

Check out the thread in the Recipes forum for white chili.

[Woof]

I usually go in the opposite direction, but I suppose you could hide it in foods like tacos or stir fry that have different textures ....mushrooms might work well with it, in addition to the other veggies ...... it might go well in homemade soups but you'd have to walk a fine line between over- and under-cooking it.

Personally, I just eat the dark leftovers cold usually, with a bit of salt and mayo, or in a sandwich ..... but that doesn't help you, flamingo.