White Meat or Dark?

Chicken breasts can be bought on the bone or as ‘fillets’ (bone removed). Both can have the skin on or removed and both are available as single or double (joined) breasts. In our recipes, when we ask for ‘1 boneless, skinless chicken breast’ we mean a single breast fillet.

White breast meat is very lean and can dry out quickly so it’s best for cooking methods that will help retain its moisture, such as poaching, grilling with the skin on, or roasting at high heat. Boneless chicken breast fillets are perfect for quick cooking such as panfrying or stir-frying. Underneath the fillet is a long thin strip of white meat called the tenderloin, which can be easily detached. In some places you can buy tenderloins by the kilo; perfect for stir-fries and satays. But for casseroles, a whole chicken jointed (cut into pieces that contain bone, see right), or ‘darker’ more succulent meat such as legs or thighs (or Marylands, which are joined leg and thigh), will cook slowly and retain flavour.