Sophie Bennett
Chicken oysters are considered a chef's treat and are two small morsels of meat on the backside of the chicken. They are located between the thigh and the pelvis in a small indentation and are about the size of a plump oyster. Chicken oysters are not related to shellfish but got their name because they are scooped out of a shell-shaped joint like an oyster. They are flavourful, savory, tender, and arguably the best part of the chicken.
| Characteristics | Values |
|---|---|
| Name | Chicken Oysters |
| Location | Between the thigh and the pelvis, near the bottom of the backbone, on either side of the spine |
| Size | Similar to a standard oyster |
| Texture | Tender, juicy, flavourful, succulent |
| Taste | Savoury |
| Other names | Sot-l'y-laisse (French), "The Chef's Reward", "The Chef's Treat", "King's Oysters" |
| Other birds with oysters | Duck, Turkey |
| Recipes | Deep fry with breaded chicken bits and dip, fry with Tabasco, mayonnaise, salt, lemon, and paprika, mix with smoked cod and egg yolks, spicy mayo |
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What You'll Learn
Chicken oysters are located between the thigh and pelvis
Chicken oysters are considered a "
Chicken oysters are flavourful, juicy, tender, savoury, and succulent. They are small morsels of dark meat that are tucked away and often forgotten about. They are located in a small indentation between the thigh and pelvis of the chicken. To find them, one must remove the chicken's breast and thighs, and then flip the chicken breast-side down. The oysters can then be located on either side of the spine and scooped out with a boning or paring knife.
Chicken oysters can be enjoyed in various ways. They can be fried and mixed with Tabasco, mayonnaise, salt, lemon, and paprika, and served with fries, coleslaw, or a salad. They can also be deep-fried and served with a dip, such as BBQ sauce or ketchup. Alternatively, they can be roasted and served as a side dish or mixed with other ingredients such as smoked cod and egg yolks.
Removing chicken oysters from a raw chicken is more difficult than removing them from a cooked chicken. When dealing with a raw chicken, one must use a sharp knife and be careful not to undercook the meat, as undercooked chicken can lead to salmonella and food poisoning.
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They are the size of a standard oyster
Chicken oysters are considered a "chef's treat" and are often regarded as the best part of the chicken. They are called oysters because they are roughly the size and shape of a standard oyster. They are small, bite-sized pieces of dark meat located on the back of a chicken, near the lower spine and thighs. There are two oysters in every chicken, one on either side of the spine.
To locate the oysters, start with a whole chicken. The oysters are tucked away in a pocket of the backbone, facing the cutting board. When the skin is cut where the leg connects to the rest of the body, grasp the leg and bend it downwards. The leg joint will pop out of its socket, making it easy to see where to cut. Pick the chicken up by the leg and look closely at the backbone. You will see a bumpy area, which is the oyster meat. From the right side, cut horizontally, close to the backbone, and then turn the knife and cut down perpendicular to the backbone. Once you lay the chicken back down and pull on the leg gently, the oyster will pull away with the rest of the leg.
Alternatively, after removing the breasts and separating the legs from the cooked chicken carcass, flip the chicken over and locate the small bumps near the bottom of the backbone. These bumps are the oysters, which can be scooped out without too much trouble or a knife. It is much easier to remove the oysters from a cooked chicken than a raw one.
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They are considered a chef's treat
Chicken oysters are considered a "chef's treat" for several reasons. Firstly, they are small, tender pieces of meat with a succulent flavour. Their placement on the hip joint, near the spine and the bottom of the backbone, means they are cooked in the juices and fat of the chicken, protected from scorching temperatures. This results in a rich, juicy, and flavourful taste experience.
Chicken oysters are also considered a chef's treat because they are easy to miss and often thrown away with the carcass. They are not commonly known about, even by experienced chefs, and so they are sometimes referred to as ""the part only a fool leaves behind" or "the best part of the chicken".
The process of removing chicken oysters is another reason they are considered a treat for the chef. They can be tricky to remove, requiring precision and a dry, sharp blade. They are easier to remove from a cooked chicken, but when the chicken is raw, solid butchery skills and a knife are usually needed.
Chicken oysters can be enjoyed in various ways. They can be served as a snack or side dish, fried and mixed with sauces or spices, or even roasted with smoked cod and egg yolks. They can also be saved and used in dishes like stir-fries and fried chicken.
In conclusion, chicken oysters are considered a chef's treat due to their flavourful and tender meat, their elusive nature, the skill required to extract them, and the variety of ways they can be prepared and enjoyed.
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They are best removed from a cooked chicken
Chicken oysters are considered a "'chef's treat'" and are often regarded as one of the best parts of the chicken. They are small, dark meat pieces located between the thigh and the pelvis in a small indentation. They are called oysters because they are roughly the same size and shape as a standard sea oyster. However, they do not share any other similarities with actual oysters.
When a chicken is roasting, the juices are pulled to the centre of the carcass, and the oysters are cooked in these natural juices. This makes the oysters extra juicy, tender, and succulent. It also protects them from scorching temperatures because they are hidden inside the body. Therefore, it is best to remove the oysters from a cooked chicken rather than a raw one.
To remove the oysters from a cooked chicken, start by removing the breasts and separating the legs from the carcass. Then, flip the chicken over and locate the small bumps near the bottom of the backbone; these are the oysters. You should be able to scoop out the oysters with your hands without too much trouble or the need for a knife. However, if you prefer to use a knife, a paring knife can be used to separate the oysters from the thighs.
Once you have removed the oysters, there are various ways to cook them. They can be deep-fried, pan-fried, roasted, or grilled. You can also get creative with recipes that include chicken oysters. For example, you can fry the oysters and mix them with Tabasco, mayonnaise, salt, lemon, and paprika. Serve them as a side dish with fries, coleslaw, or a salad. Alternatively, you can deep fry your chicken oysters and serve them with a dip of your choice, such as BBQ sauce or ketchup.
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They are also known as sot-l'y-laisse in French
Chicken oysters are considered a delicacy and are often referred to as "The Chef's Reward" or "The Chef's Treat". They are small, dark meat pieces located between the thigh and pelvis in a small indentation near the lower spine and thighs. There are two oysters on each bird, one on either side of the spine. When the chicken is roasting, the juices are pulled to the centre, so the oysters are cooked in the meat's natural juices, making them extra juicy, tender, and succulent.
Chicken oysters are called "sot-l'y-laisse" in French, which roughly translates to "the fool leaves it there" or "the part only a fool leaves behind". This name is given because many chefs regard the oysters as one of the best parts of the chicken, but people without knowledge of them might skip them when carving. They are called oysters simply because they are roughly the same size and shape as standard sea oysters, but they have nothing else in common with actual oysters.
To find the oysters on a chicken, start with a whole chicken. The oyster is tucked away in a pocket of the backbone. When the skin is cut where the leg connects to the body, grasp the leg and bend it downwards so that the leg joint pops out of its socket. Now, you can see the backbone, and there will be a bumpy area, which is the oyster meat. Cut horizontally close to the backbone and then turn the knife and cut perpendicular to it. Once you lay the chicken down and pull on the leg gently, the oyster will come away with the leg.
It is much easier to remove the oysters from a cooked chicken than a raw one. When the chicken is cooked, turn it onto its breasts and hold the thigh away from the breast. Slice down into the chicken until the thigh is removed. Peel the skin away, and the oyster will be at the back of the thigh. You can remove it by sliding your knife under the oyster and popping it out from the indent in the thigh.
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Frequently asked questions
Chicken oysters are small, dark meat pieces located near the lower spine and thighs of a chicken. They are called oysters because they are roughly the same size and shape as standard sea oysters.
Chicken oysters are considered a "chef's treat" or the best part of the chicken because they are flavourful, savoury, tender, and juicy. They are protected from scorching temperatures and cooked in the meat's natural juices.
There are two chicken oysters on each bird, one on either side of the spine.
First, remove the breasts and separate the legs from the cooked chicken carcass. Then, locate the small bumps near the bottom of the backbone or at the back of the thigh; those are the oysters. You can scoop them out with your hands or use a knife to separate them from the thigh.
To find the oysters on a raw chicken, start with a whole chicken. Cut most of the way around where the leg connects to the body, then bend the leg downwards until the leg joint pops out of its socket. Pick up the chicken by the leg and look at the backbone. Cut horizontally close to the backbone until you reach the oyster, then turn the knife and cut down perpendicular to the backbone.
