@ibstubro
Thanks for the photo of that lovely goo.
It is eerily reminiscent of the infamous “Pink Slime” to which it has more than just a passing resemblance.
On a road trip a few years ago, I was so hungry and pressed for time that I allowed myself to get suckered in to McD’s allure of cheap and fast chicken. I couldn’t even finish the measly portion of four that’s how bad they were. Two and a half were enough to take the edge off my hunger enough for me to wait for decent food at the end of my trip.
But regarding the original Q. :
What all this obsession with the white meat of the chicken has done is to make it so much easier on the budget and wallets of those of us who enjoy the dark meat.
For me, the best and most flavorful part of the chicken is the thigh. Delicious. And usually cheap as dirt all the time.
Ask any chef what is the most flavorful chicken meat and they usually answer the dark meat.
And for those obsessed about fat, it’s easy enough to just remove the skin from a thigh piece and what’s left is almost as healthy as those dry cardboard chicken breasts.
But as long as people keep insisting on prizing those boneless skinless breasts so highly, it just means bargain prices on chicken thighs for the rest of us. I don’t mind a bit :)