The chicken oyster is one of the most prized and perplexing parts of the chicken. Its name alone is intriguing – an oyster from a chicken? This elusive piece of meat is tucked away in an obscure pocket of the chicken but those in the know cherish it for its delicacy and flavor. Let’s explore the culinary wonder that is the legendary chicken oyster.
What Exactly is the Chicken Oyster?
The chicken oyster refers to two small, oval-shaped morsels of dark meat on the chicken’s lower back on either side of the backbone. These tender tidbits are hidden beneath the chicken’s hips, nestled between the backbone and thigh.
Chicken oysters are sometimes referred to as the tenderloin or filet of the chicken. They are comprised of the ilio-femoralis muscle which helps stabilize the chicken’s hip joint. Since this muscle doesn’t get much use, the meat stays exceptionally tender.
Where to Find the Coveted Chicken Oysters
Locating the chicken oysters takes a bit of chicken anatomy knowledge and knifework skill. Here are the steps to extract these prized morsels:
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Start with a whole raw chicken. The oysters are tucked into pockets on the backbone.
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Cut between the thigh and breast, working towards the back near the wing.
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When the leg joint is exposed, grasp the entire leg and bend it downwards to pop the joint out of its socket.
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Pick up the chicken by the leg and look at the lower backbone. You’ll see bumpy sections which are the oysters.
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From the outer side, cut horizontally above the oyster, almost parallel to the backbone.
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Then make a perpendicular cut straight down towards the backbone to release the oyster.
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Gently pull on the leg and the oyster will detach as one piece along with the rest of the leg.
With a sharp knife and careful hands, the jewel-like oysters can be extracted while keeping them intact.
Why Are Chicken Oysters So Highly Prized?
Chefs and chicken connoisseurs rave about chicken oysters for several reasons:
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Deep, concentrated flavor – The dark meat oysters pack an intense chicken essence in compact form. The meat is profoundly savory and juicy.
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Velvety texture – With little connective tissue, the oysters have a lush, tender texture almost like foie gras.
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Scarcity – You only get two per chicken, so their rarity heightens their appeal.
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Ease of overcooking – Chicken oysters turn dry if cooked too long, so enjoying them perfectly done is a fleeting delight.
For those reasons, chicken oysters are often called “the best part of the chicken.” Chefs view these morsels as a special treat and the secret to next-level roast chicken.
How Celebrity Chefs Use Chicken Oysters
Famous chefs sing the praises of the chicken oyster and have signature methods for highlighting these nuggets of flavor.
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Thomas Keller roasts chickens for his Bouchon cookbook and advocates gobbling up the oysters as a cook’s treat.
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Jacques Pépin breads and sautés the oysters as a crunchy, decadent snack in his Chicken Cookbook.
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April Bloomfield folds oysters into sophisticated chicken meatballs in her A Girl and Her Pig cookbook.
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Gabriel Rucker of Le Pigeon uses confited oysters in his Coq Au Vin to amp up the richness.
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Sean Brock fries up oysters as the crowning touch to his fried chicken dishes.
These chefs know a sublime ingredient when they taste it. For the fullest chicken flavor, the oyster is the holy grail.
How to Cook Chicken Oysters for Optimal Enjoyment
To fully appreciate the appeal of chicken oysters, they must be prepared with care to avoid overcooking. Here are some top cooking methods:
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Sauté in butter or olive oil – A hot pan to quickly sear the exterior while leaving the interior velvety.
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Grill over high heat – Use a grill grate basket and pull them the instant they are opaque.
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Bake gently – Nestle in a dish and bake at 350F just until barely cooked through.
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Poach in broth – Gently simmer in broth for a foolproof, moist preparation.
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Keep them whole – Leave the oysters attached to legs and roast carefully not to dry them out.
No matter how they are cooked, chicken oysters should be enjoyed in small quantities to fully savor their richness. Their flavor is so concentrated that just one per person satisfies.
Why You Should Befriend the Chicken Oyster
This hidden gem of the chicken offers satisfaction for cooks seeking the ultimate flavor experience. Here’s why every chicken lover should get to know the oyster:
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It will elevate your roast chicken from great to glorious.
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It makes chicken prepping more rewarding when you save these morsels.
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Chicken oysters will add richness to everything from salads to sandwiches.
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You can impress dinner guests with your insider chicken knowledge.
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Preparing them is a good skill-building cooking challenge.
The versatile, luscious chicken oyster is a culinary secret worth discovering. With a few expert knife skills, this nugget of flavor can be all yours. So get crackin’ on mastering the chicken oyster!
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 where to trim the wings, easily separate the leg from the thigh, and cut the breast neatly away 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. Cut making incisions between the breast and leg, moving towards the back near the wing (which is actually the front of the chicken where the neck is).
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. Once you do, you can lay the chicken back down and pull on the leg gently: the oyster will pull away 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
What part of a chicken is the oyster?
Chicken Oysters are two circular-shaped, small pieces of dark meat on the back of the chicken’s thigh, near the backbone.
How many oysters are in a chicken?
Chicken oysters are the small pieces of dark meat on the back of a chicken, near the lower spine and thighs. There are two oysters on each bird: one on either side of the spine.
What is the oyster cut of meat?
Sourced from the round or butt area of the cow, this steak is known for its exceptional tenderness and rich, beefy taste. Often underrated, oyster steak is a hidden gem, perfect for quick grilling or broiling to medium-rare.