Goes for turkey with me as well.It's always been all about the wing for me...Tender and as Sass says, fun. Just a fun to be with piece of chicken.
If my Aunt Rosemary were posting, she'd pick the skin too.If Marianne was posting...she's pick the skin. I know she loves wings, but there is no one who could make a meal of chicken skin like my mother can.
If Marianne was posting...she's pick the skin. I know she loves wings, but there is no one who could make a meal of chicken skin like my mother can.
As long as I'm on the topic of large breasts, I really like double dipped drummies at Hooters.
I picked SKIN!
I and love the wings because the skin-to-meat ratio is so much higher than with any other part!
Lee
I picked thigh too, but if it's fried, anything but the breast will do.
I really like the back section cuz it has lots of pieces parts to gnaw on.
That's where the 'oyster' is. I'm surprised no one else has mentioned that wonderful part.
Mmmk, someone clue this culinary ditz in.. what's the oyster?
It's a round/oblong nugget of meat located on the back of the chicken at the tip of the thigh between the thigh and the wing. The backbone there dips in like a spoon (albeit a deep spoon), and this nugget of meat resides in that little pit.
Not really sure what that particular muscle does, but it's very tender (seems it doesn't get used much), flavorful, and juicy, and it's easy to miss. When cutting a thigh from the bird, you have to make a concentrated effort to dip your knife down into that little pocket to cut away the oyster or you'll miss it.
Sometimes I'll leave the oyster on the back and simply cut the thigh away clean. I also cut the breast away clean so that they are boneless and skinless - this leaves the wishbone intact and in place. Then I'll cut out both oysters and the wish bone and sauté them quickly in a pan with some butter, salt, and pepper. Awesome little treat for the work you did breaking down the chicken!!
http://en.wikipedia.org/wiki/Chicken_oyster