Black Chicken in Ma
- Locutus May 16, 2010 12:01 PM
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?
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.
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