source: Ebony Magazine January 2001
Cuts of poultry
Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready-cooked. The meatiest parts of a bird are the flight muscles on its chest, called “breast” meat, which is where we get our chicken breast, and the walking muscles on the legs, called the “thigh” and “drumstick”. The wings are also eaten (Buffalo wings are a popular example in the United States) and may be split into three segments, the meatier “drumette”, the “wingette” (also called the “flat”), and the wing tip (also called the “flapper”). In Japan, the wing is frequently separated, and these parts are referred to as 手羽元 (teba-moto “wing base”) and 手羽先 (teba-saki “wing tip”).
Dark meat, which avian myologists refer to as “red muscle”, is used for sustained activity—chiefly walking, in the case of a chicken. The dark color comes from the protein myoglobin, which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken’s leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscles more suitable for sustained flight, such as ducks and geese, have red muscles (and therefore dark meat) throughout. Some cuts of meat including poultry expose the microscopic regular structure of intracellular muscle fibrils which can diffract light and produce iridescent colors, an optical phenomenon sometimes called structural coloration. (Wikipedia)
Ingredients
6 to 8 boneless, skinless, chicken breast halves
2 tablespoons olive oil
1 tablespoon butter or margarine
2 whole heads of garlic, peeled and chopped
1/2 cup chopped parsley
1/2 cup dry white wine
salt and pepper to taste
Directions
To make this Garlic Chicken Breast recipe, start off by seasoning the chicken breast with salt and pepper. Heat olive oil and butter in a large skillet. Brown the chicken until lightly brown on both sides. Add the garlic, parsley, and wine. Cover and cook over low heat until chicken is done, about 10 to 15 minutes. Adjust seasoning if necessary. Enjoy!!
Makes 6 to 8 servings
also, try: “Just Add Beer” Chicken
also, try: https://myrecipebox.online/curried-chicken-thighs/