On 4/20/2010 10:57 AM, Kate Connally wrote:
>
> That's what I did. I don't care for white meat so I avoid it.
> I got a big bag of leg/thigh quarters and cut them apart and froze
> them in smaller section. I use the drumsticks for some things and
> the thighs for others. I cook 4 large thighs this time.

I don't mind white meat, just don't want to fry it up. The ironic part
is that the dark meat one gets from a lot from restaurants that
specialize in chicken is pretty icky. It's some kind of thigh and rib
bones conglomeration covered with dough so thick you can't make heads or
tails out of it. You have to have keen analytical skills in chickenology
to figure out where the heck to put that first bite in. :-)

>
> Kate
>