*aMrsin09*

cupcake_rampage

I know this is totally not worth its own post, but I wasn't sure you would check back in the "Questions" thread.  Those pieces of chicken you mentioned?  They are actually called the "oyster" of the chicken, and most "how to carve a chicken" articles I've read now tell the cook to be certain and find them because they are particularly delicious.

aMrsin09

THANK YOU!  Yes, you have to know right where to ook otherwise they get caught up in the thighs. my mom taught me how to find them when I was little.  She would give one to me and one to my sis.  For years I was able to keep the deliciousness to myself becuase no one else knew about them.  Until I met H.  He saw me pulling them out and was "hey, do I get one too"...Drat. Any idea what part it is and what they are for?  Or maybe I don't want to know?

cupcake_rampage

Hmm you know, I really don't know what they are for.  My guess would be, based on what I have heard about cow meat, they might be the sort of chicken equivalent of the "tenderloin."  In other words, some little muscle that doesn't really do anything but take up space, and therefore ends up being very tender?  I'm not really sure.I, myself, had never had one of these until lately because I am mostly a breast-meat kind of a girl, but now being on my own have had entire roasted chickens to myself and I have to say, those things are really delicious!

aMrsin09

They don't re-heat well, so you have to eat them while they're fresh.

ExpatPumpkin

Where is this part of the chicken? Would someone post a link maybe? Thanks

cupcake_rampage

Photographic evidence is a bit hard to find, because they are not terribly distinctive, visually, in a photograph.  However, I thought the photo on this blog post might help: http://yeschefnochef.blogspot.com/2008/03/oysters-on-chicken.htmlIt also describes how to get at it.  HTH!

ExpatPumpkin

That's perfect! Thanks!

aMrsin09

Expat here is one article I found.  I'm looking for a better explaination for you.  Usually I just flip the bird over, grab it by the popes nose, scrape the skin off the spine and they are right there, on the hips under the thigh miscle.  The trick is to get the thich muscle off and leave this piece intact. http://findarticles.com/p/articles/mi_m3190/is_43_40/ai_n16832629/

cupcake_rampage

Well that was certainly a more succinct explanation than the one in the article I posted, which is awesome!  That guy made it seem kind of like a complicated treasure hunt, but your way seems easier.

aMrsin09

my way is for a chicken that is already cooked.  I've never tried my method on a raw bird (that was in your article).  It may be a complicated treasure hunt if it's raw.

ExpatPumpkin

Thanks, aMrs!