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The White And Dark Of It

The breast is the tenderest part of the bird-and the leanest. A 3 ½ -ounce portion of breast meat without skin has about 4 grams of fat. The same amount of skinless dark meat has about 10 grams of fat. Removing poultry skin slashes the amount of fat almost in half. You may prefer, however, to cook poultry with the skin on to keep the moisture in. Then simply remove the skin before eating. The fat reduction is practically the same.

White meat is ideal for stir-frying, pan-frying, and other quick, moist-cooking methods like poaching. It also takes well to dry-heat methods, such as broiling or grilling, but because white meat dries out quickly, care must be taken not to overcook it. (This is especially true of turkey breast.) Dark meat, moister and more deeply flavored than white, really comes into its own in long-simmered casseroles and stews, where it remains succulent and tasty. Boneless thighs and breasts are convenient and also cook quickly. While it's true that poultry cooked on the bone has the best flavor and tends to be juicier, creative seasoning and marinades can add flavor and moisture to these boneless cuts.

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