For many people, the chicken oyster is one of the best parts of a chicken that they don’t pay enough attention to. But where is this undiscovered gem? Keep reading to find out.
What is a Chicken Oyster?
The chicken oyster is a small, oval-shaped piece of dark meat attached to the chicken’s backbone, tucked between the thigh and back. About the size of an actual oyster shell, these tender morsels are aptly named.
Chicken oysters are considered a true delicacy among those in the know. They are treasured for their intense chicken flavor and juicy succulence. With no bones or gristle, chicken oysters offer up pure, unadulterated rich chicken taste and texture.
Why the Name?
The term “chicken oyster” refers solely to the size and shape of this cut of meat. It has no relation to actual oysters from the sea. The French call chicken oysters “sot-l’y-laisse” meaning “the part only a fool leaves behind.”
Location of the Chicken Oyster
As a whole chicken roasts, the oysters are tucked into a pocket between the thigh’s bottom bone and its top bone.
To find the chicken oysters:
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Roast the chicken breast-side up, per usual. Let it rest before carving.
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Flip the chicken over and locate the thighs. The oysters will be nestled where the thigh bone attaches to the carcass.
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Find the two small dark meat bumps on the lower backbone near this thigh joint.
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Use your fingers to scoop out the oysters – no knife required!
On a raw whole chicken, the oysters can be trickier to remove cleanly. It’s easiest to roast the bird first before harvesting these succulent morsels. If removing from raw chicken, use a sharp boning knife to carefully cut the oysters away.
Best Practices for Enjoying Chicken Oysters
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Roast a whole chicken yourself to ensure you get to enjoy the oysters.
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Let the roasted chicken rest at least 10 minutes before carving. This allows juices and moisture to redistribute back into the meat after cooking.
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Flip the chicken over while carving to easily access the oysters. Remove them first as a cook’s treat!
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For the best flavor, season the oysters with just a little salt and pepper. Their natural chicken essence shines when highlighted.
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Skewer or bread and fry the oysters to serve as appetizers. Their small size is perfect for bite-sized nibbles.
Don’t Miss Out!
Now that you know exactly where to find these hidden gems, be sure to take full advantage next time you roast a chicken. Keep your eye out for those little bumps of juicy, succulent meat along the lower backbone. The chicken oyster is a prime cut, so don’t let it go to waste! Indulge in these tender morsels and enjoy the best flavor the bird has to offer.
How to save the oyster while cutting up chicken.
24th Feb 2010 Blake Royer
The chicken oyster. It sounds strange. But also intriguing enough to suggest deliciousness. Ive heard other people talk about this elusive piece of meat hidden somewhere on the chicken. Only smart cooks know about it, like Thomas Keller, who mentions it in his recipe for ” My Favorite Simple Roast Chicken ” in the Bouchon cookbook. When the chicken is done roasting, the skin golden and fragrant, he locates the oyster on each side of the chicken and greedily gobbles it up as a cooks treat.
The other week we were cutting up chickens at culinary school, starting with the legs, then the breasts. We learned how to sharply cut the wings, separate the leg from the thigh, and separate the breast from the bone. During the demonstration, Chef mentioned “the oyster” in his charming French accent and told us he would show us where to find it. After rinsing, drying, and trimming the chicken, he set out to do just that.
Ive cut up lots of chickens before, but I usually just lop off the legs and thats that. When I send the chicken carcass to the stockpot, the oysters have been going to waste. Now I cut more carefully and leave the oyster attached to the leg.
Simple, and a matter of turning your knife a few degrees to extract something special from the chicken. Heres how to do it.
You start with a whole chicken. The oyster is tucked away in a pocket of the backbone, which is facing the cutting board in this picture.
First, cut into to stretched skin between the leg and the breast. The leg should fall away towards the table. Cutting from the front of the chicken, where the neck is, to the back, near the wing, make cuts between the breast and the leg.
When the skin is cut most of the way around where the leg connects to the rest of the body, grasp the entire leg and bend it downwards. The leg joint should pop out of its socket, making it easy to see where you need to make your cut.
Now pick the chicken up by the leg. Were looking at the backbone now, and if you look closely youll see a bumpy area, which is the oyster meat. From the right side, cut horizontally, close to the backbone. Straight down from where my thumb is in the picture is the oyster. You essentially cut horizontally until you reach the oyster, then turn the knife down and cut down, perpendicular to the backbone. You only need to make the single cut straight down. After that, put the chicken back on its back and gently pull on the leg. The oyster will come off with the rest of the leg.
Here is the leg, detached from the body. The oyster is the dark knob of meat all the way on the right.
Chicken Oysters
FAQ
Why is it called a chicken oyster?
Why is that part of the chicken called the oyster? When you see them, it’s a pretty obvious answer, but it’s simply because the two pieces of meat do indeed resemble oysters in a way. The bone it comes from is shaped like a shallow half shell, which cradles the tender meat.