Popular chicken parts often include the breast, wing, and thigh, but the most underrated cut remains the oyster. While the name sounds intriguing for those not in the know (chicken of the sea?), this cut of dark meat is one of the most tender and flavorful parts of the chicken.
The oyster is a round piece of dark meat located on the back of the chicken by the thigh bone and the name comes from its shape (not a reference to the sea creature). Tucked away behind the lower backbone, the oyster can be forgotten by unseasoned chefs and even thrown out at times. Because of its proximity to the thigh area, the oyster is usually the juiciest and most tender part of the chicken.
In Japanese, the chicken oyster’s name, soriresu, is said to have come from the French term Sot-l’y-laisse, which roughly translates to “the fool leaves it there.” A common skewer in yakitori, the chicken oyster is grilled with sake and salt as seasoning.
I do consider all the concepts you have introduced for
your post. They’re really convincing and will definitely work.
Nonetheless, the posts are too brief for beginners.
May you please prolong them a bit from next time? Thanks for the post.
What’s up everyone, it’s my first go to see at this site, and piece
of writing is truly fruitful for me, keep up posting these types of content.
First of all I want to say terrific blog! I had a quick question which I’d like to ask if you don’t mind.
I was curious to find out how you center yourself and clear your head before writing.
I have had a tough time clearing my thoughts in getting my ideas out.
I do take pleasure in writing but it just seems like the first 10 to
15 minutes tend to be wasted just trying to figure
out how to begin. Any suggestions or hints? Cheers!
[…] 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 […]