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Chicken Roasting question

Bob Loblaw | Apr 10, 2012 01:25 PM

Note: I am NOT actually planning on roasting a chicken. I'm writing an essay and want to use chicken roasting as a metaphor.

My understanding is that the tricky part of roasting a chicken is that one part cooks faster, the other slower. Dark meat v. white meat, somehow.

So, my question: which is it that cooks faster? If you cook until the thighs are done, are the breasts a) undercooked, or b) overcooked?

I've eaten many fine roast chickens, I'm sure that there are ways around this, but, again, the goal is to use this as a metaphor in an essay.

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