Dark Chicken Meat

Dark chicken meat comes from the muscles of the chicken that are used more often, such as the legs and thighs. It has a darker color and a richer flavor than white meat (breast meat) due to higher levels of myoglobin, a protein that stores oxygen. It is typically cooked and processed for use in various food products.

Manufacturers use dark chicken meat as a protein source and for its distinct flavor and texture. It adds richness and moisture to products like frozen dinners, soups, and processed meats. Its savory taste makes it a popular choice for dishes aiming for a hearty, cooked chicken flavor.

Dark chicken meat is a source of protein, iron, and B vitamins. The U.S. Food and Drug Administration (FDA) considers it a common food ingredient. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) evaluate food ingredients, but specific evaluations for dark chicken meat as a distinct ingredient are not typically highlighted. Consumption as part of a balanced diet is generally considered safe.