Give chicken’s dark meat its due

Published: Friday, Jan. 10, 2014 - 7:10 am

Re "Boneless, skinless chicken breast rules - but why?" (Forum, Views on food, Jan. 5): Kudos to Elaine Corn for daring to point out what should be obvious to all who eat chicken. Regardless of how they are fixed, boneless, skinless chicken breasts are so dry and tasteless that I am mystified that they should be popular at all. I know the politically correct answer is that they are supposed to be healthier for us, which has always been nonsense. The amount of difference in (horror of horrors) fat is minuscule. The Bee on Jan. 8 contains an article about butter now being touted as healthier for people than margarine, so I think the pendulum has swung back. Maybe dark meat also will soon get its just due. Hopefully, Elaine Corn has started a well-deserved trend.

-- Paul H. Niedzielski, Fair Oaks

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