The two small pieces of dark meat at the back of poultry near the thigh are commonly known by what name?
Oyster (fowl) main component. In , on BBC Two, on 28th November 2018, three competitors began their competition with a skills test set by Monica Galetti to cook chicken oysters with pommes puree. Oyster (fowl) Oysters are two small, round pieces of dark meat on the back of poultry near the thigh, in the hollow on the dorsal side of the ilium bone. Some regard the "oyster meat" to be the most flavorful and tender part of the bird, while others dislike the taste and texture. Compared to dark meat found in other parts of the bird, the oyster meat has a
Meat on the bone while larger ones can be broken or gnawed. Some meat on the bone is most commonly eaten by picking it up, notably ribs and chicken (wings, drumstick, sometimes thigh). Others are primarily eaten by cutting off the meat, such as steaks, but possibly picking up and gnawing the bone when otherwise finished. Smaller fish are often eaten whole, with the bones. Examples include whitebait of all sorts, anchovies, and smelt. In some cases the bone marrow may also be eaten, notably for beef or poultry (especially chicken), in the later case by the eater breaking or chewing off the end