HOME > Chowhound > Greater Boston Area >

Discussion

Black Chicken in Ma

I was watching the Simpsons episode of Top Chef Masters. In the 2nd segmant they used Black Chicken. I was intrigued as i had never heard of it. Can it be bought locally?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. C-mart in Chinatown has them

    1. you can find black (silkie) chickens at most asian markets. c-mart, ming's supermarket, and hong kong market to name a few

      5 Replies
      1. re: galangatron

        anyone ever eaten or cooked w/ them? description of flavor/ reason for ooh aaah? th you.

        1. re: opinionatedchef

          it's best to make a chinese herbal soup with it.
          http://www.nytimes.com/2007/01/17/din...

          1. re: nasilemak

            Interesting NYT article which I missed. Thanks for posting it.

            Two of the three recipes included in the article are for the whole chicken, one of them braised in soy sauce.

            http://www.nytimes.com/2007/01/17/din...

        2. re: galangatron

          thanks guys. will be gettng some for the weekend

          1. re: galangatron

            Have seen it frozen at H-Mart in Burlington.

            -----
            H-Mart
            3 Old Concord Rd, Burlington, MA 01803

          2. Wings Chicken at 48 Beach sells them fresh killed. Here's a link to my poor experience with them. More important are the responses...Soup seems to be the way to go.

            http://chowhound.chow.com/topics/3963...

            9 Replies
            1. re: 9lives

              my understanding is they're used for "medicinal" soups, never eaten as "just birds", like we do chickens.

              1. re: hotoynoodle

                that's most interesting. so that means that the chinese chef , Lee, on Top Chef Masters
                was even MORE innovative than he appeared to be. He did not do a soup. He reflected his french traning by doing a black chicken ballontine stuffed with monkfish liver(ankimo). From 2 of the food critics he rcvd a "5" which i had personally never seen awarded before on this series. If black chicken were bad tasting, i don't think he would have chosen it because he had the pick of proteins to use in this challenge.

                i'm guessing that the trad soup usage is just that; and if you were chinese, you might do many more things with the black chicken- as Lee did.

                I bet if we shared this thread with the San Fran board, we would get some entirely different answers as to what you could do with it.

                1. re: opinionatedchef

                  Could also share withe the China or Home Cooking board? no doubt, some new ideas.

                  1. re: 9lives

                    how do we do that?

                    1. re: Locutus

                      posted on China board....http://chowhound.chow.com/topics/709125

                      if that doesn't work, try home cooking.

                      That "black chick" got the best of me. I want to see someone enjoy it..:)

                      1. re: 9lives

                        9, i clicked on the link but it said nothing was on that pg. ?

                        1. re: opinionatedchef

                          I reposted..try this

                          http://chowhound.chow.com/topics/7091...

                          1. re: 9lives

                            Melanie in SF responded..Long time and very knowledgable CH responded with many answers. .

                            1. re: 9lives

                              th you, 9. I just did a recap post on the Genrl CH board w/ links to top master chefs recipe and chef susur lee, and Melanie's links to previous CH posts about black chicken.

                              http://chowhound.chow.com/topics/2863...

            2. This post reminds me I had an incredible Black Chicken Herbal Soup back in the mid-90's at East Ocean City - it was a VERY herbal soup, that included very funky bark/sticks and all sorts of other stuff that we didn't actually eat but got strained out of the pot at the table prior to serving. One part tea one part soup one part herbal medicine. It cooked for 24 to 48 hours as I recall. We also had shots of snake bile mixed with whiskey before the meal and ate the snake as an entre as well. The only other thing I recall was some form of conch and maybe geoduck? This was a very special meal a friend's father planned and coordinated with the owners, nothing from the menu, everything was excellent.

              -----
              East Ocean City Restaurant
              27 Beach St, Boston, MA 02111

              2 Replies
              1. re: Misterie

                If you have a hankering for the snake bile whiskey shot, Khao Sarn in Brookline still carries it. Apparently it makes you *strong*. Ahem.

                -----
                Khao Sarn
                250 Harvard St, Brookline, MA 02446

                1. re: yumyum

                  only on CH..........