You call chicken red meat? What a faux pas…
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We’ve always referred to it as the dark meat as opposed to the white meat.
I’ve never heard chicken meat from any part of the bird being referred to as red meat. It may well be a regional thing of course.
Most Indian recipes call for thigh meat in recipes. I heard or read (but I can’t remember where) an Indian lady once say that she always used the thighs in cooking.
She remarked that they gave the chicken breast to the children as they didn’t know any better!
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The problem with chicken is that the “red” meat cooks longer than the breast and by the time the red is done, the breast is as dry as cardboard. The fact that it has no fat doesnt help either. This is why I sous vide breast @ 60c for 2.5 hours and it’s juicy and tender.
I mean, yes, the breast takes less time to cook, but I’ve never really understood the obsession with chicken breast being ‘juicy’. On a roast bird we always ‘rest’ it under foil for half an hour so it’s never really dry, and certainly not tough, but in any case that’s what the gravy is for!
Some Chinese recipes too. Luckily you can find boneless, skinless chicken thighs anytime you want and they cook quickly.
There was a time here where you could only really buy drumsticks or breast but now thighs are readily available too.
I prefer the meat with the skin on as it adds more flavour - I wish they would just leave it on and for recipes which demand thigh pieces, removing the skin is trivial in time compared with de-boning several thighs.
The other way around. Gravy is for people who cant cook OR for meats that are overdone.
Personally I wish they’d leave the skin on when they dr one them.
I disagree.
As for gravy being for people who can’t cook - you are just showing your ignorance on the subject.
When I make gravy, it takes longer than cooking the meat, has many more ingredients and requires a lot more care and attention.
Focus on the meat. Then you won’t need gravy.
A good sauce (and gravy is a sauce) will complement the meat. It won’t hide badly cooked meat.
I think you’re getting gravy confused with this:
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Yeah, maybe, probably depending on the recipe. Kids like wings and drumsticks, but only if the skin is perfectly crispy and brown, which I usually strive to achieve but then the meat itself is a bit overdone in my view. I personally like chicken breast too, even when it gets a bit dry.
Speaking of which, when I was a child chicken breast schnitzels were among my favourite things, especially when I had to take some food for a school trip or a picnic. (that was our “KFC” I guess) I still make some for my kids from time to time. I guess they’re a bit healthier than KFC and stuff.
You’re a profi but…it shouldn’t take 2.5 hours to cook a bit of chicken breast! 
The idea is great if you have the patience, I am sure the result is excellent.
I prefer to cook my meat properly, you prefer to have it needing gravy. To each his own.
That’s a bit arrogant.
Who says I don’t cook meat properly?
Who says all meat needs or benefits from a gravy or a sauce? I have meat more times without gravy than with.
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Sometimes I manage not to kill it a second time!
(I am kidding, I am not that bad a cook as you might think)
The trick is actually not only the resting process, but also the basting.
That’s a ridiculous thing to say, it’s not an either or situation.
Sometimes it’s just nice to have a sauce/gravy with meat regardless of how well cooked the meat is. It just adds an extra dimension to the dish. It’s a question if individual preference.
Implying that meat is badly cooked because it has a sauce/gravy with it is just stupid.
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This was the ridiculous and arrogant thing to say:
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I think it is like a Béchamel sauce with some meat drippings and butter only instead of milk. Are there more ingredients btw?