MINNEAPOLIS — Pat LaFrieda Jr. can’t get enough chicken thighs. If his family business featured on the new Food Network series “Meat Men” orders 100 cases of boneless, skinless thighs, his supplier might deliver only 60.
That’s because consumers have discovered something chefs have long known about dark meat: “It was always the least expensive protein that you could buy, but it had the most amount of flavor,” LaFrieda said.
Thighs and drumsticks are climbing the pecking order as Americans join consumers abroad in seeking flavor that isn’t found in ubiquitous, boneless, skinless chicken breasts. The poultry industry used to have trouble finding a market for dark meat, but changing domestic tastes and growing exports to countries that prefer leg quarters are pushing up prices and helping pull the poultry industry out of a deep slump.
Poultry industry experts agree TV food shows are helping to spur demand as chefs talk up dark meat and give home cooks new ideas. Dark meat is more forgiving than white and doesn’t dry out as easily, La Frieda said, so thighs are great on the grill, while ground dark meat works well shaped into burgers, stuffed into ravioli or stirred into a Bolognese sauce and served over pasta, he said.
“If you’re looking for what the next trend is … always ask the butcher what he takes home,” said LaFrieda, whose company, Pat LaFrieda Meat Purveyors of North Bergen, N.J., supplies restaurants in the New York City area and along the East Coast.