White or dark meat chicken

[JohnTak]

It looks weird but makes sense, all white or all dark. SPG seasoning, unfortunately the both of us likes dark so a whole breast was left for a future salad.

 

[Brett-EDH]

I like the mixture of both. And I love a good grilled bird. Ones cooking right now, as halves.

 

[JohnTak]

For our family it's white or dark meat. My son will eat either as long as the white isn't overcooked and dry. I think from now on I will break down my chickens this way without the frog style butterfly. It was fun cooking with the dark meat separate. No more dry breast anxiety. Cooking conventional halves always gives me issues, pink thigh joint with dry breast.

 

[Brett-EDH]

For our family it's white or dark meat. My son will eat either as long as the white isn't overcooked and dry. I think from now on I will break down my chickens this way without the frog style butterfly. It was fun cooking with the dark meat separate. No more dry breast anxiety. Cooking conventional halves always gives me issues, pink thigh joint with dry breast.

Steady 375° and perfect all around. Juicy AF and pulled when breasts were 152° and rested them.

 

[Rick P]

Dark for me....white for the wifey......which works out great!

 

[BFletcher]

Before joining here I ate well done steaks and white meat, exclusively. Shortly thereafter, I transitioned to medium and dark meat

 

[Bob Bailey]

It looks weird but makes sense, all white or all dark. SPG seasoning, unfortunately the both of us likes dark so a whole breast was left for a future salad.

Miriam prefers white and me dark, so I just spatch or cook whole. No need to do the frog cut.

 

[Brett-EDH]

Cook it all and the leftovers become tacos or burritos. Chicken is super versatile and easy to work with.

 

[Joan]

Dark for me....white for the wifey......which works out great!

Ha-ha dark for me, white for DH

 

[ChuckO]

Both