626911 Thu Jun 11 05:40:55 -0700 2009 25 27 General Chowhounding Topics 0 4762547 Title says it all. Is it part of a chicken? A type of oyster? What does it taste like? Thanks! Thu Jun 11 05:40:55 -0700 2009 50041 whiner 1 4762571 it's a part of the chicken that looks like an oyster, and it's slightly dark meat and the sweetest meat on the chicken. it is fat-oyster or rugby ball shaped, firm but tender and juicy, and is right next to the curved bone section adjacent to the thigh (which bone i have to look up). http://findarticles.com/p/articles/mi_m3190/is_43_40/ai_n16832629/ http://en.wikipedia.org/wiki/Chicken_oyster http://chezchristine.typepad.com/chez_christine/2007/09/for-love-of-chi.html they are not the testicles! Thu Jun 11 05:52:31 -0700 2009 4762547 105717 alkapal 1 4762574 The oysters(two) are located on the back and considered mighty fine eating. http://yeschefnochef.blogspot.com/2008/03/oysters-on-chicken.html Thu Jun 11 05:53:42 -0700 2009 4762547 123497 fourunder 1 4762597 Next to the gizzard, the oysters are the best part. The turkey oysters are even better Thu Jun 11 06:05:51 -0700 2009 4762547 189169 ChrisOC 2 4768883 Next to those crispy bits of stuffing that poke out of the front of a roast turkey, a chicken/turkey oyster is my favorite cook's treat. On one of those days when I am weak and buy a rotisserie chicken and am smothered by the aroma in the car on the way home, the first thing I do when I get home is slip one (or both) oysters out of the bird and into my mouth. Fri Jun 12 23:10:01 -0700 2009 4762597 278936 chromacosmic 1 4770835 THANK YOU for asking this! Amelie is one of my favourite movies but I never got the part about the fellow who "likes to eat the oysters" of his weekly roast chicken. Sat Jun 13 21:33:23 -0700 2009 4762547 12135 John Manzo 1 4771155 You have the geography now. And they are usually eaten over the sink with the fingers next to the cutting board while no one is watching. The oysters NEVER make it to the table at casa jfood. Sun Jun 14 05:24:32 -0700 2009 4762547 11290 jfood 2 4771712 Called a chef's snack! Sun Jun 14 10:08:46 -0700 2009 4771155 149836 cstr 2 4773118 The crafty cook does indeed develop several maneuvers for claiming this cook's prize and ingesting the oysters on the sly. In the past these have included: - sending the gang to the video store - waiting for the goal-line moment in a tied super bowl game - wiring a button in a secret place in the kitchen that rings the doorbell Triggering the smoke alarm is not effective, as the gang expects YOU to be the one who resets it. ANY method is acceptable if the cook really wants those oysters. But when I buy leg quarters, I become more benevolent as I prep the 5 pound bag. I reserve some of the oysters (pounded and shredded) for killer gravy, with neck meat and ground gizzards. Sun Jun 14 22:12:31 -0700 2009 4771155 17562 FoodFuser 2 4774038 they never do at my house either! :) my favorite chicken part, hands down. Mon Jun 15 09:12:54 -0700 2009 4771155 65780 jujuthomas 1 4771727 As everyone else has said, the lower area along the sides of the spine. Glad you asked this, because, usually I remove the spine (for more even grilling or roasting) and I don't know how to save the oysters when cutting away. Or can I? Sun Jun 14 10:14:05 -0700 2009 4762547 50431 chef chicklet 2 4773549 CC. If you look at my post earlier in this thread, there is a link that somewhat shows how to debone a leg & thigh and pinpoints the oyster removal. I'm sure if you search Google or You Tube you can find a better illustration or video to guide you through the process. Mon Jun 15 06:38:21 -0700 2009 4771727 123497 fourunder 3 4774116 ah, thank you forunder I missed that, will do! Mon Jun 15 09:32:03 -0700 2009 4773549 50431 chef chicklet 1 4772103 they are on either side of the lower spine, dark, flavorful, and oyster-shaped. nobody in my family knows they exist... no chicken on my dinner table has the oysters in it. :D Sun Jun 14 13:29:32 -0700 2009 4762547 230242 madkittybadkitty 2 4772365 I know how to get them after they are cooked, just suppose I'll need to look at the raw chicken a little better, and see if I can rescue them. Sun Jun 14 15:41:24 -0700 2009 4772103 50431 chef chicklet 3 4772405 rescue them if you were going to throw them away, for sure. one of the reasons i think they are so succulent is that they are nestled in a little quasi-pocket of the backbone/hip?, and when roasted, they take goodness from being nestled there against the bone. Sun Jun 14 15:59:04 -0700 2009 4772365 105717 alkapal 1 4772315 I'm surprised I haven't seen an appetizer or dish made with these. Or, even packages of them, like gizzards. I'm sure they'd be a hit--the best bite. Sun Jun 14 15:19:16 -0700 2009 4762547 39874 chowser 2 4772406 I've seen packages of turkey oysters at the supermarket, and recipes on line. Someone must be hoarding the chicken ones. And there are lots of restaurants called "Le Sot L'y Laisse" in French-speaking countries; I suppose some of them must serve oyster-based dishes. Check out this photo: ten oysters on a skewer! http://shop.label-one.com/Chicken-oysters/ Sun Jun 14 15:59:37 -0700 2009 4772315 149250 DeppityDawg 3 4772426 hmmmm, turkey oysters! i'll ask my butchers. those would be good braised, served with some fresh egg noodles, i'd bet. Sun Jun 14 16:10:24 -0700 2009 4772406 105717 alkapal 3 4787163 Sot L'y Laisse is French for Chicken Oyster and roughly translates to "the idiot leaves it" -- meaning it's so good you'd have to be nuts to let it go. Fri Jun 19 07:48:58 -0700 2009 4772406 1086062 thinisnotin 1 4787016 so now i know what those tasty little morsels are called. too bad there are only two to a chicken/turkey. Fri Jun 19 07:07:30 -0700 2009 4762547 1082922 SweetIndulgence 2 4787045 oops, now you've given an idea to the mad food scientists ;-). a chicken made entirely of chicken oysters. "datz one fuh-nny lookin' chicken out there!" Fri Jun 19 07:16:07 -0700 2009 4787016 105717 alkapal 1 4787047 They should be the chef's reward, without apologies, subterfuge, or skulduggery. Fri Jun 19 07:16:27 -0700 2009 4762547 57170 Veggo 1 4787175 If you're looking to find them on the bird, or on leg quarters, these may help: Diagrammatically: http://commons.wikimedia.org/wiki/File:Huhn-Pfaffenschnittchen.png Pictorially: http://commons.wikimedia.org/wiki/File:Pfaffenschnittchen.jpg http://bp2.blogger.com/_ObEm_r9QGqk/R9Lcb1SzVMI/AAAAAAAAACk/DWaYPPkNJCU/s320/IMG_2283-XMarksTheOysters.jpg from essay: http://yeschefnochef.blogspot.com/2008/03/oysters-on-chicken.html Embedded videos of oyster separation during butchering (ctrl f for oyster) http://laocook.com/2006/11/ Fri Jun 19 07:52:44 -0700 2009 4762547 17562 FoodFuser 2 4787513 i looked on wiki for so long for a diagram. you had to go to the german version, huh? i couldn't understand why nobody had the chicken diagram! Fri Jun 19 09:20:45 -0700 2009 4787175 105717 alkapal 1 4788265 My mother, one of the best, if not THE best chef I have ever encountered said that the back was her favorite part of the chicken because of " those two lovely dollops of goodness". In my house those little pockets tend to go missing quite often. Fri Jun 19 13:15:58 -0700 2009 4762547 171214 spm