Chicken and Charcoal, Dinner Rush, In the Kitchen, Yardbird • Apr 01, 2019
The Yardbird menu is mainly made up of chicken, and with an emphasis on beak to tail dining, very few parts are left behind. Every morning, fresh chickens from Yuen Long are delivered to the restaurant for our chefs to butcher and prepare before service begins. Each chicken skewer is available in limited quantities until they sell out and everything from the thyroid to the inner thigh to the wing tip is grilled over traditional binchotan charcoal.
Achilles (Akiresuken) (アキレス腱) – Although the Achilles is usually used in reference to the tendon, Yardbird’s Achilles skewer utilizes the lower portion of the leg. It is dark and juicy (similar to the chicken oyster), and with the skin still attached, it adds depth, texture, and flavor to the skewer. The tendons in this area are insulated with pockets of fat that release when grilled slowly, which results in very juicy meat and crispy skin. It is seasoned with sake, salt, black pepper, and thyme butter.