Keep abreast of a dicey topic

The following photo sequence initially shows the same store-bought ‘bird’ from last month.

At the end of the production process in this article, wild-procured breasts are shown. I think the difference in meat colour is quite interesting.

When processing meats from poultry, my preference is to use the breast meat for recipes that have moisture added.

Breast meat is a little bit drier than thigh meat, for example.

For other recipes, the legs and thighs have more ‘juices’ and are less-likely to be ‘dry’.

To complete the story, the remaining bits and pieces often find themselves being used in soups, pies and a myriad of Asian recipes.