Chicken oysters are a tasty yet often overlooked cut of meat. These small, oval shaped morsels of dark meat are tucked away on the back of a chicken near the thigh. Many home cooks discard them when breaking down a whole chicken, not realizing the delicious potential chicken oysters hold.
While not widely known, chicken oysters are prized by chefs for their flavor and tenderness. Surrounded by bone, the oysters soak up juices and fat when the chicken is roasted, making them exceptionally moist and juicy The name comes from their resemblance to bivalve mollusks in size and shape
Chicken oysters offer a welcome change from the usual breasts and thighs. Their rich flavor rivals that of thighs but without any bones to navigate. Ready to give this underrated cut a try? Here are 10 delicious ways to cook chicken oysters:
1. Crispy Pan-Fried
A simple dusting of flour and pan-fry yields deliciously crispy chicken oysters. Season with salt, pepper, and spices of choice. Fry in olive oil over medium-high heat until golden brown and cooked through, about 2-3 minutes per side. Drizzle with fresh lemon juice and sprinkle with chopped parsley.
2. Chicken Oyster Poppers
Bread chicken oysters with panko crumbs, Parmesan, and herbs then bake or deep fry for the ultimate pub-style appetizer Serve with your favorite dipping sauces like bbq, ranch, honey mustard or blue cheese
3. Cajun Blackened
Rub chicken oysters with Cajun seasoning then sauté in a cast iron skillet with butter. The browned bits left behind in the pan make an easy blackened butter sauce. Serve over rice or greens.
4. Chicken Oyster Tacos
Sauté oysters with taco seasoning and spoon into warmed corn tortillas along with pico de gallo, avocado, cotija cheese and cilantro. Add a squirt of lime and serve with salsa on the side.
5. Chicken and Oyster Pasta
Sauté oysters in white wine, chicken broth, lemon and herbs. Toss with pasta and Parmesan cheese for a fast, flavorful one-pan meal. Breast meat or thighs can also be added.
6. Oyster Stir Fry
Stir fry oysters with sliced veggies like bell peppers broccoli, carrots snap peas and baby corn. Season with soy sauce, sesame oil, ginger and garlic. Serve over steamed rice.
7. Chicken Oyster Salad
Chop oysters and toss in mayonnaise with celery, red onion, craisins, lemon juice and shredded carrot for an easy chicken salad. Stuff into a pita or serve between slices of bread or lettuce leaves.
8. Oyster Kabobs
Skewer oysters and vegetables of choice like onions, zucchini and mushrooms. Brush with olive oil and seasoning of choice. Grill over medium heat until cooked through, turning occasionally.
9. Chicken Oyster Banh Mi
Marinate oysters in fish sauce, lime, and Thai chiles. Grill and place in a Vietnamese baguette with cucumber, cilantro, pickled carrots and daikon radish.
10. Chicken Oyster Pizza
Top pizza dough with marinara sauce, mozzarella cheese and sautéed oysters. Add any other desired toppings like mushrooms, peppers or olives and bake until the crust is crispy.
With their rich flavor and tender texture, chicken oysters are too good to waste. Try using them in place of boneless chicken in any recipe from soups and pastas to tacos and pizzas. Pan frying, sautéing, baking and grilling are all quick and easy ways to cook up these little nuggets of delicious dark meat. Just be sure to save those oysters next time you cut up a chicken!
Chicken Oysters with Penne in Lemon Rosemary Sauce
Chicken breast is often the go-to in pasta recipes, but chicken oysters are actually the perfect accompaniment to this rustic dish. These small cuts of dark meat are so tender and flavorful, adding a layer of savory complexity to the aromatic cream sauce, enlivened with fresh rosemary and bright citrus.
Serving Suggestion: Chicken Breasts or Thighs can be substituted for the Oysters.
- 6 – 8 Bell & Evans Chicken Oysters or 1 traypack of Chicken Breasts, cut into chunks
- 4 oz. Penne pasta
- 1 TB Olive oil
- 5 oz. Baby portabella mushrooms, sliced
- 1 Shallot, chopped finely
- 1/2 cup Dry white wine or Bell & Evans Chicken Bone Broth
- 1 cup Heavy cream
- 2 TB Fresh lemon juice
- 1 TB Lemon zest
- 1 TB Fresh rosemary, chopped
- Kosher salt and ground pepper, to taste
- Cook penne according to package instructions, drain and set aside.
- Meanwhile, in a large skillet on medium-high, heat olive oil. Add chicken oysters and saute for 3 minutes on each side. Drain excess fat from the pan, then return the chicken oysters to the heat.
- Add mushrooms and shallot to pan and cook, stirring occasionally, 3 to 4 minutes. When chicken and mushrooms are browned, add wine or stock and deglaze pan. Bring to a boil.
- Add cream, lemon zest, juice and rosemary, stirring occasionally with a wooden spoon for about 8 to 10 minutes, until the sauce has thickened.
Chicken Oysters
FAQ
What does oyster chicken taste like?
Chicken oysters taste similar to other dark meat cuts of chicken, but where they’re located makes them extra special: The piece is surrounded by bone, so it …Jan 30, 2024
What do you do with oyster shells for chickens?
You should give your hens the free choice of oyster shell by supplying them with a dish separate from their feed and grit. Hens who need extra calcium will take as much as they need where other chickens (like roosters or non-laying hens) will likely not ever touch it if they don’t need it.