Oyster (poultry), also called the oyster of the chicken or sot-l’y-laisse in French, is one of two small, tender pieces of dark meat located on the back of a chicken near the thigh and hip joint. The French expression is often translated as “only a fool leaves it,” referring to how easily the prized morsel can be overlooked during carving.
The oysters sit in small depressions on either side of the backbone, close to where the thigh joins the body. They are rounded and tender, with a rich flavour compared with the breast meat. They can be removed during butchery or collected when carving a roasted chicken.
Because each bird provides only two small pieces, the oyster is often eaten by the cook or used as a special bite in a tasting menu. It can be sautéed, roasted with the bird, or included in a poultry preparation where small portions of dark meat are useful.
Example: remove the oysters from a roasted chicken and serve them as a small chef’s bite with a little jus, or use them in a composed poultry salad.
The poultry oyster is a specific muscle near the backbone. It is not a seafood oyster and is not the same as the chicken thigh or drumstick, although it is located near the hip joint.
Chef’s tip: when breaking down a chicken, inspect both sides of the backbone and use a small knife to release the oysters cleanly without leaving the meat behind.
Food-safety note: poultry oysters are chicken meat and must be handled and cooked using the same safe poultry controls as the rest of the bird.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
