dark meat

• Término culinario que designa la carne más oscura procedente de las patas y muslos de aves como el pollo o el pavo, con mayor contenido de grasa y un sabor más intenso en comparación con la carne blanca.

A term used to describe the darker-colored meat from the legs and thighs of poultry, such as chicken or turkey, which has a higher fat content and richer flavor compared to white meat.

1. Poultry meat from legs and thighsA2formal

   The darker-colored meat from the legs and thighs of poultry, such as chicken or turkey, which is higher in fat and moisture than white meat.

   carne oscura de ave

   • I prefer dark meat because it's juicier and more flavorful.
   • The recipe calls for both white and dark meat from the turkey.
   • Dark meat takes a little longer to cook than white meat.