I want to let you in on a little secret. If you’re someone who only eats the white meat of chicken, you’re missing out! Dark meat is even more tender and flavorful than white, especially when you leave the skin intact. The skin locks in moisture and flavor when you cook it. Dark meat and skin have more fat, and fat creates flavor. If you’re worried about the extra fat, don’t. Chicken is still a lean meat with very little saturated fat (the bad kind). Plus, dark meat has a lot of nutrients in it like iron and zinc.
I’m excited about a new dark meat product that we’ll soon have out to stores. It’s a boneless, skin-on whole leg. This product will be perfect for stuffing – and with the skin left on, it will grill, bake and fry up nicely! I’ve been working on this item, believe it or not, since 1998 when I made a trip to Japan and toured several plants to gather ideas for new cuts. Japanese people are definitely creative with their food. Since then, I’ve searched for a piece of equipment that will allow us to produce this item with a precise trimming for a customer-grade product. This product is hard to find. Producers who have it sell directly to food services because they don’t have the precision that we’re going to have with the state-of-the-art equipment we purchased.
Our boneless, skin-on legs will be available directly to consumers for their enjoyment and culinary creativity!
Stay tuned.
