Chicken Oysters

Do you know what I mean by that term? The two oval bits of meat near the spine of a chicken that are tender and tasty?

I am rereading a book called The Perfect Meal by John Baxter (recommended!) where he speaks of how they are referred to in France. They are called 'sot-l'y-laisse' which means 'the stupid leave them'. Seems apt to me!

Yeah, they're good.

[Jenise]

Best part of the whole bird. But all cooks know that. What's sad is all the Thanksgiving turkeys made by people who don't understand it and leave it or, worse, feed them to the dogs.

Yes, I know the phrase. Until recently, a treat known only to the cooks.