Press into a mold making alternate layers of light and dark meat.
Remove the meat from the carcass, separating the white from the dark meat.
Season with salt, pepper and add a little of the dark meat chopped very fine.
The vertebrates are classified as fresh and salt-water fish, and they contain both white and dark meat.
Brining makes it possible to fully cook the dark meat without drying the breast meat.
The chicken may be all white meat, all dark meat, or a mix (known as regular).
Dark meat which is high in myoglobin is less useful in industry, especially fast food, because it is difficult to mold into shapes.
