Posted by steve n carol on November 12, 2009 at 22:59:56 from (71.110.65.26):
In Reply to: Turkey posted by MF294-4 on November 12, 2009 at 15:37:56:
Oysters....
The oyster meat is the best part, hands-down. It's tender and immeasurably succulent, but because of its lesser-known location, it does not always make it onto the platter with the breast meat and drumsticks. (The French name of the oyster, sot-l'y-laisse, means "the fool leaves it there.") This makes it an ideal chef's treat, a reward for hours of toil over steamy stoves and heat-blaring ovens. Those who are invited to dine at our home on roasted chicken can find me in the kitchen shortly before dinner is served, stealthily scarfing down the oysters (and selfishly, wordlessly monopolizing the highlight of the meal).
There are dishes that call for nothing but chicken or turkey oysters. Considering you only get two oysters per bird, it's understandable that such dishes are delicacies. Me, I prefer my oysters unadorned, plucked straight from the hot carcass. It's the right of all who choose to cook and carve the bird--and it's why Mom still hasn't told Dad about those special bits of back meat [quoted from the WWW]
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