Oyster (fowl)
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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.
A common misconception is that the oyster is the gluteus maximus muscle of the bird[citation needed].
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.
[edit] References
- ^ "How to Carve Chicken and Turkey". Cooks.com. http://www.cooks.com/rec/story/69. Retrieved May 20, 2010.
- ^ "Only a Fool Would Leave Them," Bitten, Mark Bittman, New York Times, April 27, 2009
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