What percentage of a whole chicken is dark meat and it cheaper to buy discard the or bone-in halves?

Dark Meat Percentage:

* A whole chicken is roughly 40% dark meat (legs and thighs) and 60% white meat (breasts and wings).

Cost Comparison:

* Bone-in halves: This is typically the cheapest option per pound because you're getting the whole bird, including the bones. You'll need to cook it yourself, but you'll have the most meat for your money.

* Discard pieces: These are usually the most expensive per pound because they've been pre-cut and are ready to cook. However, you only get the specific parts you want, so you might pay more for less overall meat.

Additional Factors:

* Pricing varies: Prices for chicken fluctuate based on supply, demand, and the retailer.

* Bone-in vs. boneless: Boneless cuts are often more expensive because they're more labor-intensive to prepare.

* Your preference: If you prefer dark meat, bone-in halves are a great value. If you prefer white meat and don't want to deal with bones, discard pieces might be worth the extra cost.

In summary:

* Bone-in halves are the most cost-effective, offering the most meat for your money.

* Discard pieces are convenient but can be more expensive per pound.

* Consider your budget, cooking time, and personal preferences when deciding.