Poultry oyster

Sot-l’y-laisse

What it is

The name is an eighteenth-century joke that explains itself: only a fool would leave it there. It is the pair of muscles sitting in the hollow of the pelvic bone above the parson's nose, which English calls oysters for the shape — two to a bird, perhaps fifteen grams each.

In the kitchen

Sold by the kilo off turkey and chicken carcasses, they want ninety seconds in foaming butter and a minute's rest — they are already the tenderest meat on the bird, and longer cooking only tightens them. Dry them well first or they will not colour.

Goes with

Butter Garlic Parsley Shallot Morel Cream Black pepper Chives

Same species

Egg white powder (albumin) Chicken tail (bonjiri) Bresse chicken Capon Chicken Rooster

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