Root beer is the not-so-secret ingredient in this sweet-tangy sauce—the perfect accompaniment to rotissierie chicken.
Why it Works: The Dark Side of Chicken
Every Thanksgiving you hear the debate: Some people like dark meat and others white. Other than their location (white meat on the breast; dark meat the thigh and leg) what makes one different from the other? The answer lies in how the bird uses the muscles in these locations. Muscles used for endurance exercise (running and walking, for example) need plenty of blood flow and fat, qualities that make the meat in these areas darker. Conversely, those muscles that see little work (like the breast) have less blood flow and fat, making them light in color. This also explains why dark and white meats cook differently. Dark meat, dense with extra bits of fat, takes longer to cook compared to white.
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