The Chef’s Hidden Treasure: Chicken Oysters
Walk into any professional kitchen and whisper the words “chicken oysters” to a chef – watch their eyes light up instantly. Arguably the best part of the chicken, these tender bits are frequently known as the chef’s reward for cooking. These aren’t the slimy shellfish you’re thinking of, but rather two small, oval-shaped pieces of dark meat that nestle secretly on either side of a chicken’s backbone.
There are only two chicken oysters on every chicken, which makes them a pretty hot commodity. 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. All dark meat: Chicken oysters are dark meat, which means they are more flavorful and juicy than white breast meat. The dark meat contains more fat, which keeps it moist during cooking.
The Mighty Thigh: Dark Meat’s Crown Jewel
Thighs are widely considered among chefs to be one of the most flavorful parts of the chicken. Dark meat is juicier and firmer than the breast, and it’s generally less expensive. It has more flavor, too. Professional chefs consistently rank thighs among the most flavorful cuts, and for good reason – they’re packed with intramuscular fat that renders during cooking.
If chicken thighs are cooked well, they are one of the juiciest, most luscious types of meat you can enjoy. However, boneless chicken thighs especially can sometimes become tough if they’re not cooked to perfection. Without even factoring in how you season or cook them, chicken thighs are more flavorful because they are dark meat. Typically, if you’re getting a good, fried chicken sandwich, it’s made of chicken thighs.
Drumsticks: The Flavorful Foundation
Like the beloved chicken thigh, drumsticks are dark meat, so they’re more flavorful. The convenience of a good drumstick may give it an edge over the thigh, though. These meaty legs offer an exceptional eating experience that’s both convenient and delicious. Drumsticks are consistently popular among fried chicken customers.
The drumstick’s bone structure creates natural flavor enhancement during cooking, as the marrow and connective tissues break down to enrich the surrounding meat. Everyone loves to eat drumsticks because they have a lot of meat on the bone and a stronger flavor compared to breasts. The skin-to-meat ratio is perfect for achieving that coveted crispy exterior while maintaining juicy interior meat that practically falls off the bone.
Wing Flats: The Crispy Perfection
Flats, also known as wingettes, make up the middle part of the wing. They may not be the biggest part of the wing, but they sure are chock full of juicy dark meat, and are entirely covered in chicken skin. This part of the chicken wing comes with some fairly dedicated fans who dismiss the necessity of removing bones to truly get at all the meat. So if you don’t mind a minor inconvenience, this might be the best part of the chicken for you!
The flats consist of tender dark meat that is covered with skin. A chicken flat makes for an efficient bite, requiring minimal effort. Flats generally have less meat, but have a higher skin-to-meat ratio, meaning each bite is packed with crispy skin and tons of flavor. The two parallel bones create perfect channels for sauce absorption, making flats ideal for buffalo wings and other saucy preparations.
Drumettes: The Meaty Wing Portion
A chicken drumette resembles a mini drumstick and is between the second joint and the shoulder. It’s the thickest part of the wing and the easiest to eat. While technically white meat, drumettes possess characteristics that set them apart from bland breast meat. The compact muscle structure and proximity to joints create a more concentrated flavor profile.
Compared to the wing, there is more meat on a drumstick, making it a preferred choice for many. However, drumettes offer the perfect compromise – they’re easier to handle than flats while delivering substantially more meat per piece than wing tips. Their shape makes them ideal for coating and frying, as the surface area allows for maximum crispy coating adhesion.
Chicken Skin: The Crispy Golden Layer
And then you’ve got the skin, which is, in our opinion, the best part of any cut of chicken. Well-cooked chicken skin gets nice and crispy, and if you’re cooking it right, it’s covered in herbs and spices. So, even if you’re dealing with a less-than desirable cut of meat like a chicken breast, you still get some of the benefits you won’t find in a boneless, skinless situation.
Chicken skin has gotten a bad rap for years, with many saying it’s too high in fat. However, chicken skin does contain a mix of saturated and unsaturated fats, though moderation is still recommended as part of a balanced diet. Many say the golden brown skin is the best part of the chicken, and leaving the skin on – at least while cooking – results in a tastier bird.
Chicken Liver: The Nutrient Powerhouse
Often thrown away and wasted, giblets include the heart, gizzard, kidneys, and liver of a chicken. While the liver can be served alone, you can add other organs to gravy, stuffing, or stock for extra flavor. Liver: This is the largest organ of the chicken, and is used in such dishes as pâté and chopped liver.
Chicken liver delivers an incredibly rich, almost buttery flavor that’s prized in cuisines worldwide. French chefs particularly value liver for its ability to create luxurious pâtés and mousses. The organ’s high iron content contributes to its distinctive metallic undertones, while its creamy texture when properly cooked makes it a perfect candidate for spreading on crusty bread or incorporating into rich sauces.
Chicken Hearts: The Tiny Flavor Bombs
Heart and gizzard: in Brazilian churrascos, chicken hearts are an often seen as a delicacy. The liver is rich and creamy, the heart is firm and meaty, and the gizzard is tough and chewy. They can be sauteed, fried, or used in gravy and stuffing. These miniature organs pack an incredibly intense chicken flavor into each bite.
Japanese yakitori restaurants have elevated chicken hearts to an art form, grilling them over charcoal until they develop a smoky exterior while maintaining their tender interior. The heart’s dense muscle structure requires careful cooking to avoid toughness, but when prepared correctly, offers a uniquely satisfying chew that concentrates all the bird’s essential flavors into one memorable morsel.
Chicken Gizzards: The Textural Adventure
If you’re into chewy textures, chicken gizzards make great bar snacks. The liver is rich and creamy, the heart is firm and meaty, and the gizzard is tough and chewy. These muscular organs require special preparation but reward adventurous eaters with intense flavor and satisfying texture.
Southern cuisine has long celebrated gizzards, often flour-coating and deep-frying them until golden and crispy outside while maintaining their characteristic chew inside. The gizzard’s function as the bird’s grinding mechanism means it’s exceptionally well-developed muscle tissue, offering a concentrated chicken taste that’s unlike any other part of the bird. When braised slowly, gizzards become tender while retaining their distinctive bite.
