Which cooks faster-chicken light or dark?

Here's why:

* Fat content: Dark meat (thighs and legs) has a higher fat content than light meat (breast). Fat helps retain moisture and cook faster.

* Muscle type: Dark meat has more myoglobin, a protein that gives it its color and helps it retain moisture. This also contributes to faster cooking.

* Connective tissue: Dark meat has more collagen, a type of connective tissue that breaks down during cooking, making it tender. This process also aids in faster cooking.

However, it's important to note that:

* Cooking time varies based on the cut of meat: Even within dark and light meat, there are variations in cooking time depending on the thickness and shape of the cut.

* Cooking method also affects time: Roasting, grilling, and frying will all cook chicken at different speeds.

To ensure your chicken is cooked thoroughly, always use a meat thermometer to check the internal temperature. The safe internal temperature for chicken is 165°F (74°C).