what is the difference between chicken thighs and drumsticks?
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Answer. Answer: A chicken leg has two parts to it, the drumstick and the thigh. The drumstick is the calf part of the leg, while the thigh is the top part of the leg.
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Turkeys Are Just Like Chickens, Except Bigger Now, before you get all persnickety with me, yes, of course turkey and chicken are two different birds. They are not the same. Turkey has a richer, darker taste than chicken, and it makes even more wonderful stock and broth.
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A: Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.
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So what's really the difference between chicken wings and buffalo wings? Chicken wings generally refer to the entire chicken wing part from joints up to the tip of the wings. Buffalo wings on the other hand is a portion of the chicken wings made up of smaller parts drumette piece and flat/wingette.
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Chicken Madeira is made with Madeira wine and beef stock, while Chicken Marsala is made with Marsala wine and chicken stock. ... The only differences in the two are the amounts of beef stock and wine used and the addition of corn starch to thicken the sauce mixture up. The recipe I used can be found here.
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Boil chicken legs for 30 to 40 minutes. Since drumsticks contain bones and lots of muscle, you'll need to boil them for 30 to 40 minutes. You can insert a meat thermometer into the thickest part of the chicken leg to see if the temperature has reached 165 °F (74 °C).
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It's basically the fried bar food equivalent of the Rumble in the Jungle. In one corner, you have, drums, which look like little chicken legs and have way more meat. In the other, flats, packing less meat but more of the crispy skin and sauce.
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If you aren't sure what a chicken thigh cutlet is, it is the thigh part of the chicken without the leg, bone still in. Basically, a chicken thigh fillet with the bone. ... It's easy to swap out the cutlets for thigh fillets. You could even use thigh cutlets or fillets with the skin still on.
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Turkeys use their legs continuously, which is why thighs and drumsticks are dark meat. Flightless domestic turkeys don't use their chest muscles much. Their well-rested breasts become our white meat. ... "Chicken breast meat has little myoglobin and therefore is white," Fletcher said.
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White meat cuts are the breast, breast tenders and wings. Dark meat cuts are the drumstick and thighs.
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Tenders are the smaller outside muscle of the breast meat. Strips are the other slightly tougher side. Chicken fingers or chicken tenders are same things but chicken strips are the white beef of chicken that located in either side of the breastbone.
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Turkey is mostly dark-colored, whereas, chicken are colorful and the male chickens are more brightly colored. Mostly chicken are reared for eggs and meat, whereas turkeys are for meat. Neck and head have no feathers in turkey, but chicken has a feathered neck and head with a prominent comb.
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Flats are far superior when it comes to creating the perfect ratio between meat, bone and sauce–it's not even a contest. ... Drumsticks tend to have more meat on the bone, making them the ultimate chicken wing. Plus, drums are much easier to dip into blue cheese, ranch or extra buffalo sauce.
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"Wild turkey are smaller and have darker meat, richer, more intense flavor, and firmer texture than domestic turkey,” notes Exotic Meats USA. "The breast, being smaller, tends to cook faster than legs or thighs.
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Chicken breast: 54 grams in one breast, or 31 grams per 100 grams. Chicken thigh: 13.5 grams in one thigh, or 26 grams per 100 grams. Chicken drumstick: 12.4 grams in one drumstick, or 28.3 grams per 100 grams. Chicken wings: 6.4 grams in one wing, or 30.5 grams per 100 grams.
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Chicken thigh: 209 calories. Chicken wing: 203 calories. Chicken drumstick: 172 calories.
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A: Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. Canned low-sodium chicken broth is the busy home-cook's best friend.