Oyster (fowl)

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Position of the oysters in a chicken
Chicken Oysters

Oysters are two small, round pieces of dark meat on the back of poultry near the thigh,[1] in the hollow on the dorsal side of the ilium bone. Some regard the "oyster meat" to be the most flavorful and tender part of the bird, while others dislike the taste and texture.

Compared to dark meat found in other parts of the bird, the oyster meat has a somewhat firm/taut texture which gives it a distinct mouth feel. It is also customary for the cook to be given first preference to the oyster meat.

In French, this part of the bird is called sot-l'y-laisse which translates, roughly, to "the fool leaves it there",[2] as unskilled carvers sometimes accidentally leave it on the skeleton.

In popular culture[edit]

In the film Red Dragon, a reference to oysters is what indirectly leads FBI profiler Will Graham to capture serial-killer Hannibal Lecter.

In the French film 'Amelie' reference is also made to a character who buys a chicken once a week and eats the oysters first.

In the USA version of the show MasterChef Season 5 Episode 13, chicken oysters were used to make a dish served by contestants Elizabeth and Leslie.

References[edit]

  1. ^ "How to Carve Chicken and Turkey". Cooks.com. Retrieved May 20, 2010. 
  2. ^ "Only a Fool Would Leave Them," Bitten, Mark Bittman, New York Times, April 27, 2009