Food 101: Your Ultimate Guide To Chicken Oyster

In today’s era, we have been used to adding meat and poultry to our daily diet. Considering the entirety of the many parts of the world, meat makes up a substantial portion of a characteristic diet. It is mainly consisting of protein; minerals, vitamins and fat, and these nutrients are proven to be vital for their advantageous effects on your well-being. Being able to understand how meat can affect your overall health can help you make optimistic choices when selecting foods for your daily diet.


Food enthusiasts as well has dieticians have been recommending meat from chicken and the like, as it has been established to be able to deliver the required nutrients to a person’s daily nutrient intake. The consumption of meat products is based mainly on availability, price and the utmost demand of tradition. Meat production is a very compound process depending not only on claim, which is usually reliant on the sole purpose of its price and income, but on many social and economic influences such as official policy, price support mechanisms, and interrelations such as the interaction between beef and milk production, the availability of animal feedstuffs and competition for food between man and animals.

Apart from beef and pork, chicken is considered to be the most communal type of poultry in the world, and was one of the first farmed animals since the beginning of time. Chicken is a chief worldwide source of meat and eggs for human consumption and daily diet intake. It is arranged as food in a wide diversity of ways which is variable by region and culture. The occurrence of chickens is due to almost the entire chicken being palatable, and the simplicity of raising them within a short span of time. Chicken as a meat has been showed in Babylonian carvings prior to 600 BC. Chicken was one of the most conjoint meats available in the middle ages. It was consumed over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were also favored to be added in the food industry. It was one of the basic ingredients in different types of dishes, and as a usual, in a stew usually entailing of chicken and fried onions cooked in milk and seasoned with spices and sugar.

Of course, it is evident that the consumption of chicken meat has been a huge part of the food industry. As what we all know, food enthusiasts and chefs have something that they call their favorite part. Based on the demand, it can be concluded that besides thighs and wings, one of their highly preferred parts is called the chicken oyster. Oysters are two small, round pieces of dark meat on the back of poultry that can be seen right near the thigh, in the hollow on the dorsal side of the ilium bone. Most people consider and regard this oyster meat to be the most flavorful and tender part of the bird, while others hate the taste and texture. Matched with dark meat found in other parts of the bird, the oyster meat has a rather firm/stiff quality which gives it a diverse mouth feel. It is also standard for the cook to be given first inclination to the oyster meat.

Chicken oysters are also sometimes known as the 'Chef's Reward' when cooking with chicken, as they are well-thought-out to be arguably the best part of the chicken. It is mainly considered to be so because the oyster is soft, tender, moist, and very flavorful. They are small, dark, and oyster-shaped pieces of meat - which explains why the part named after oysters. If you are interested in knowing where to look for the chicken oyster, they lie on the either side of the chicken near the thigh or backbone area. These delicious parts are principally unidentified to the unaware mainstream of the different types of consumers as well as the public, and chefs from around the world probably want to keep it that way. This is primarily because so that they can continue eating it before anybody else gets a hold of it.

Chicken oysters justly are sporadic and pleasant gems of the modest chicken. They're not dreadfully rare; each chicken comes with two of these oyster-shaped pieces of very dark meat, but this is a portion of the chicken that doesn't get a lot of work, so it's extremely rich and tender. Some cuisines use chicken oysters for kebabs and skewers. If the impression of chicken oysters coming from an interior animal is causing people, even you an utmost confusion, there's no need to worry. The best rule of thumb to remember is that when a person is talking about chicken fried oysters, they are basically not talking about chicken meat. Chicken oysters are removed from the body after the chicken is baked or cooked. If you're offered chicken fried oysters, it's either the oyster from the sea that have been breaded and fried. You may opt to ask the restaurant chef accordingly to your assurance in your food preference.

How To Find The Chicken Oyster:

A chicken oyster is a minor, gentle piece of dark meat located just headfirst which is toward the front of the chicken of; where the thighs of the chicken meet the backbone itself. Due to the fact that it is not mainly a significant part of a chicken’s movement, they can be observed to be quite tender. In fact, some food enthusiasts as well as restaurant chefs collect the oysters as they break down chickens and serve them as a specialty dish. There are two per chicken which can be seen on each side of the thighs. It is tranquil to find the oysters if you have a leftover body that you can check and use as a guide in locating it.  Just ahead of the hip joint, where the thigh connects to the pelvis, is a small, scoped out area. That is the main location where the chicken oyster is found. The oyster is about the size of the last joint of your thumb, and rests in this notch. To be able to easily find the chicken oysters, place the chicken breast down on a flat surface or a small cutting board. Pull the thigh somewhat back, away from the wing.  The skin in front of the thigh is loose and will pull away from the body.

Using your chef's knife, cut through the skin in front of the thigh where it attaches back to the body.  Basically, if you were to check under the skin just ahead of the joint, you will easily find the chicken oyster.  It can be removed along with the thigh, or you can go back to get it after you are finished breaking down the rest of the bird if you want it separate. If you are taking it out with the thigh, run your knife under the oyster and then continue back along the pelvic bone to sever the joint. The calmest way to remove the oyster if you left it for a short span of time is to make a small cut at the front end of the oyster and then slide your thumb under, using your thumbnail to free and lift out the piece of meat.

Different Styles To Serve Chicken Oysters:

An oblong muscle that’s more subtle than dark meat but more saturated than white meat, the chicken oyster takes a little more sensible slaying to recover than average carving, but it’s that much hard. As what is well-known, Butcher Sara Bigelow, who wields a knife at Brooklyn’s Meat Hook butcher counter inside the Brooklyn Kitchen foodie haven, claims that while other fowl have comparable carcass, the lowly chicken’s is unique and considered to be exquisite among others. According to her, the breasts are much tenderer. The muscles are observed to develop different even in just a short amount of time. She adds, “When you roast a turkey or a duck, you break it down differently,” and so don’t essentially expose that bit. If someone is not familiar with carving chickens, it would be definitely being pointed out.

1. Fried chicken oyster


  • 1 gallon vegetable oil
  • 1 lb. chicken oysters
  • 4 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tbsp. salt
  • 1 tbsp. black pepper
  • 2 cups regular mayo
  • 1 tsp. minced shallot
  • 1 tsp. minced garlic
  • 1 tbsp. pickle relish
  • 1 tsp. onion powder
  • 1 tsp garlic powder
  • 1 tsp. white wine vinegar
  • 1 tsp. pickled mustard seeds
  • Lemon wedges, for serving

Please follow these steps accordingly

  • Start to preheat oil in a fryer or deep pot to 325°F and soak the chicken in buttermilk for more or less, fifteen (15) minutes. Meanwhile, mix salt and black pepper into the flour.
  • Create your preferred sauce: In a bowl, add mayo, shallot, garlic, relish, onion and garlic powder, vinegar, and mustard seeds and stir to combine. You may opt to add any herbs and spices according to your delighted preference.
  • Carefully remove the oysters from the buttermilk and search in flour mixture and fry in batches until golden brown and chicken is fully cooked. Transfer to plate lined with paper towels and serve immediately with sauce and lemon wedges.

When you roast the whole chicken, the moistness in the meat is drawing into the center of the bird. When the roasting is complete and you leave the chicken meat for a few minutes, the moisture is drawn back into the flesh at the outer edge of the bird. This means that the meat known as the oyster is again bathed in moisture and fat, giving it a lush, delicious flavor and tender texture.

2. Special fried oysters with spicy mayonnaise


  • 8 medium oysters
  • ¾ cup mayonnaise
  • Juice and zest from ½ a lemon
  • 4 dashes Tabasco
  • ½ teaspoon paprika
  • Salt and pepper to taste

Here are the steps to do so. Please make sure to follow them accordingly

  • Start creating the spicy oyster mayonnaise: In a food processor bowl, process the oysters, the mayonnaise, juice and zest from lemon, Tabasco and paprika until smooth. Transfer to a small bowl and season with salt; set aside.
  • Make the fried oysters: Add the necessary amount of oil in a medium pot until it reaches a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350°F.
  • While the oil is being heated, start to combine the cornmeal and flour together in a shallow. Beat the eggs and milk together in a medium bowl.
  • Working in batches, dip the chicken oysters and oysters in the egg mixture and then in the cornmeal mixture. Please make sure that each piece is coated consistently.
  • Place each oyster in the reserved oyster shells. Garnish with parsley and cayenne and serve warm with the mayonnaise and lemon wedges.

3. Roasted chicken oyster with hay-baked celeriac and smoked coe roe


  • 2 slices of hay crust
  • 2 pieces of celeriac
  • Salt
  • 36 chicken oysters
  • 30ml of grapeseed oil
  • 1 lemon
  • 2 chickens
  • 18ml of grapeseed oil
  • 1 handful of rocket flowers

Step 1

  • For the hay baked celeriac purée and dice, wrap the hay crusts fully around both celeriac and bake in the oven at 220˚C for at least thirty-five (35) minutes approximately.

Step 2

  • Reduce the heat after this time to 160˚C/Gas mark 4 and continue cooking one of the celeriac for approximately about forty-five (45) minutes to one (1) hour and the second for 45 minutes or until core temperature reaches 85°C max.

Step 3

  • Start to remove both from the oven and allow it to cool in the process before cracking. Place the first celeriac (cooked for the hour) in a blender and blend until smooth, then season if required. Cut the flesh from the second celeriac into ½ cm dice.

Step 4

  • To serve properly, dot the cod roe puree around the plate along with the celeriac purée. Scatter the diced celeriac on the dots. The chicken oysters are then placed on top.

Step 5

  • To prepare the chicken oysters, heat a frying pan. Once it’s hot enough, add the oil. Seal the chicken oysters in the oil until golden. When they are golden, remove from the heat and drain.

Step 6

  • For the cod roe purée, pass the cod roe through a fine sieve, then place into a suitable sized bowl. Whisk in the grapeseed oil until incorporated. Add the lemon juice. Taste and adjust if required. Put into a piping bag.

Step 7

  • For the crispy chicken skin, preheat the oven to 180˚C/Gas mark 6. Turn the chicken skins up the other way and scrape the excess fat off the skin. On a suitable sized baking tray, lay a sheet of silicon paper onto it. Start to add the skin and season lightly. Place another sheet of silicon paper on top along with another tray. Place into the oven and cook until golden brown and crisp. Allow to cool.

Chicken oysters even have some filmic fame. In the French film “Amelie,” a character named Dominique starts to roast chicken every night, cuts the whole meat, but eats the chicken oysters first. There are only two chicken oysters on every chicken, which makes them a pretty warm service. Also, when roasting a chicken, usually breast-side up, the oysters are protected by the body from harsh heat, and continually bathed in fat and roasting juices. Why don’t you go ahead and try it now?

Food 101: Your Ultimate Guide To Chicken Oyster
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Food 101: Your Ultimate Guide To Chicken Oyster
Chicken oyster even have some filmic fame. In the French film “Amelie,” a character named Dominique starts to roast chicken every night
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