Chicken oyster meat refers to two small, round pieces of dark meat located on the back of a chicken, near the lower spine and thighs. Each chicken yields only two of these prized morsels, making them a rare delicacy often overlooked by many. Despite their name, chicken oysters bear no relation to shellfish; the term originates from their shape and position on the bird, resembling an oyster nestled within its shell.
In French cuisine, these tender cuts are known as sot-l’y-laisse, which translates to “only a fool would leave it there,” highlighting their esteemed status among culinary professionals. Their rich flavour and succulent texture make them a coveted treat for those in the know.
To locate the chicken oysters, flip a whole roasted chicken breast-side down. On either side of the spine, near the base, you’ll find the oysters nestled in a small, round cavity. Using a sharp paring or boning knife, gently scoop them out. While easier to extract from a cooked bird, they can also be removed from a raw chicken with careful butchery. At Herb Fed we oyster cut all our legs and thighs which means we cut at the hip joint, leaving the succulent dark oyster meat attached to the cut.
Chicken oyster meat is celebrated for several reasons:
These characteristics make chicken oysters a favourite among chefs and home cooks alike.
Given their small size and delicate nature, chicken oysters are best cooked using methods that preserve their tenderness and enhance their flavour. Here are some expert-recommended techniques:
Heat a skillet over medium-high heat and add a small amount of oil. Season the chicken oysters with salt and pepper, then sear them for 2–3 minutes per side until golden brown and cooked through. This method creates a crispy exterior while maintaining a juicy interior.
Marinate the chicken oysters in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes. Preheat the grill to medium-high heat, then thread the oysters onto skewers. Grill for 3–4 minutes per side, basting with the marinade, until cooked through. This imparts a smoky flavour and enhances their natural juices.
Preheat your oven to 200°C (400°F). Place the chicken oysters on a baking sheet, drizzle with olive oil, and season with salt, pepper, and your choice of herbs. Roast for 10–12 minutes, or until the internal temperature reaches 75°C (165°F). Roasting allows the flavours to concentrate and the texture to become tender.
You can of course simply roast the whole chicken and, once carved into, you will find the oyster hidden underneath the breast meat for two lucky recipients.
Inspired by Japanese cuisine, thread the chicken oysters onto skewers and grill over charcoal. Baste with a tare sauce (a mixture of soy sauce, sake, and mirin) during grilling for a sweet and savoury glaze. This method highlights the oysters’ natural umami flavour.
Chicken oysters pair wonderfully with a variety of ingredients:
For a complete meal, consider pairing chicken oysters with a light salad or a glass of crisp white wine, such as Sauvignon Blanc or Chardonnay.
Chicken oysters are not commonly sold separately in supermarkets. However, butcher shops or local farmers’ markets may offer them, especially if they sell whole chickens. Alternatively, you can request your butcher to reserve the oysters for you when preparing whole chickens. Of course, here at Herb Fed Poultry our skilled butchers ‘oyster cut’ our thighs and legs to keep the oyster attached to the cut for an enhanced eating experience. They are becoming increasingly popular as word spreads about how delicious they are! Edward absolutely loves roasted oyster meat.
And Finally…
Chicken oyster meat is a hidden gem within poultry, offering unparalleled flavour and tenderness. By incorporating this delicacy into your cooking repertoire, you can elevate your dishes and enjoy a piece of culinary history. Whether pan-seared, grilled, or roasted, chicken oysters provide a delightful dining experience that’s both sophisticated and satisfying. Just give it a try!
