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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?

  1. m
    Misterie May 20, 2010 10:09 AM

    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.

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

    2 Replies
    1. re: Misterie
      yumyum May 20, 2010 01:08 PM

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

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      Khao Sarn
      250 Harvard St, Brookline, MA 02446

      1. re: yumyum
        opinionatedchef May 21, 2010 04:40 PM

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

    2. 9
      9lives May 18, 2010 09:19 AM

      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
        hotoynoodle May 18, 2010 10:44 AM

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

        1. re: hotoynoodle
          opinionatedchef May 18, 2010 11:02 AM

          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
            9
            9lives May 19, 2010 07:25 PM

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

            1. re: 9lives
              Locutus May 19, 2010 07:27 PM

              how do we do that?

              1. re: Locutus
                9
                9lives May 19, 2010 07:40 PM

                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
                  opinionatedchef May 19, 2010 08:42 PM

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

                  1. re: opinionatedchef
                    9
                    9lives May 19, 2010 08:54 PM

                    I reposted..try this

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

                    1. re: 9lives
                      9
                      9lives May 19, 2010 10:42 PM

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

                      1. re: 9lives
                        opinionatedchef May 20, 2010 09:40 AM

                        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. galangatron May 17, 2010 08:26 AM

        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
          opinionatedchef May 17, 2010 10:19 AM

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

          1. re: opinionatedchef
            n
            nasilemak May 17, 2010 12:17 PM

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

            1. re: nasilemak
              KWagle Feb 25, 2012 11:51 PM

              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
            Locutus May 18, 2010 08:01 AM

            thanks guys. will be gettng some for the weekend

            1. re: galangatron
              s
              sablemerle May 18, 2010 08:54 PM

              Have seen it frozen at H-Mart in Burlington.

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

            2. a
              ac106 May 16, 2010 12:31 PM

              C-mart in Chinatown has them

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