Does black chicken intrigue you or scare you?
I was at the local Asian supermarket and I saw some black chicken, which I had first seen on an episode of Top Chef a while back (the one with the geoduck as well).
After some wikipedia "research", I found out that the chicken is actually bred like that, and actually called "Silkie". I always used to think it was smoked in charcoal or something (say yes to benzopyrenes LOL), but it turns out the meat and bones are also a darker colour.
Word is still out if I want to get it, but the important thing is if the family likes it, because I usually have a good bit of input on the grocery shopping/meal planning for my age (senior in H.S.), and I do NOT want to lose that over a black chicken experiment went wrong.
Have any of you serious eaters seen/tasted black chicken? I have read it is used in soups, and it is the size of stewing hens so I'm guessing a similar prep would be in place. As well, what other meat/poultry/other animal is on your to try list? As well, which ones make you squeamish?
P.S. At least I don't have to catch it myself, I've heard a few stories of my dad trying to catch a rooster for dinner for the guests that were coming over for dinner in rural India 25 years ago.
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22 Comments:
I've seen these at a Korean grocery store. Never tried it, but certainly am intrigued. I'm sure it's delicious, probably has a stronger, more "chickeny" flavor. Possibly like duck, all dark meat? I see no reason to be afraid of it, it's not going to be outlandish. You should go for it!
Other beasts I'd like to try cooking at home: stuffed quails, suckling pig, a whole salt roasted fish of some kind, crayfish, venison tenderloin steaks... I've eaten all of those, but never cooked them myself.
simon at 11:14AM on 08/13/08
I've never tried one, but I'm certainly intrigued, and if I came across one, I'd buy it right away and ask questions later :-), that's how intrigued I am! I, too, say - go for it!
brooke29 at 11:31AM on 08/13/08
silkie bantams are an amazing creature! they look slightly crazed.
i've usually had it in soups. for lack of a better description, very chickeny? or just like chicken?
mlo at 12:33PM on 08/13/08
Cool!
I wish I could offer some information--
but I would definitely like to hear how it (an if) it works out!
Make sure you follow-up with us!
hungrychristel at 2:00PM on 08/13/08
It's funny that you bring this up because as recently as a couple of nights ago I was watching that show on the Travel Channel called "Bizarre Foods with Andrew Zimmern" and while in China, they did a whole segment about black chicken. According to him the only difference between the black chicken and "regular" chicken is the color. He said they taste exactly the same and if you were to be blindfolded and fed a bite from each kind of chicken, you wouldn't be able to detect the difference.
PumpkinBear at 3:12PM on 08/13/08
I think they are completely creepy and I wont do it. Ever.
ChelleyD01 at 3:31PM on 08/13/08
Top Chef was definitely my first and only exposure to black chicken as well! Good luck introducing it to the fam!
Hillary
Chew on That
Chew on That at 4:35PM on 08/13/08
I would totally try it!
therealchiffonade at 5:46PM on 08/13/08
I am a big weenie. If I am with other diners and one of them tries it first, then MAYBE I would think about it. :-}
izatryt at 6:42PM on 08/13/08
I'm of Korean heritage and the only time black-skinned chicken was ever prepared in our family was if someone was very sick. Typically stewed with specific herbs, the enriched broth is intended to fortify a person weakened by a long illness. This was always considered medicinal in our family.
wookie at 7:39PM on 08/13/08
We were in a big Asian supermarket last weekend looking at the frozen ducks and quail. My DH picked up a frozen black chicken, "how'd they do that to the chicken?" was his remark. It just looks creepy, I don't think I'd try it.
Fanciesmom at 8:32PM on 08/13/08
I forgot to add that I was intrigued by a banana flower ONCE!! Now things that intrigue me, that I have never tried are not so attractive. I'm sure glad the two of us who were putting together the salad tasted the banana flower before adding it! Gaaaack.
I cannot imagine serving black chicken. I mean, does it brown up or just get blacker???? Wait - I don't think I eat black things (except truffles and caviar!)
Fanciesmom at 8:35PM on 08/13/08
it's just chicken with a stronger chicken taste and chewier to the point of stringy meat. it is mainly used for soups and does make an amazingly flavorful broth.
nothing to be afraid of unless you don't like chicken claws and head! they usually come attached.
another good thing about them is they are usually at least free-range and hormone free.
tinat at 9:26PM on 08/13/08
"they are usually at least free-range and hormone free."
good to know tina! Thats reason enough to use em. I like the idea of using them primarily for making stock since the flavor is stronger...
simon at 2:19PM on 08/14/08
It's odd, when I saw a picture of a silkie, it's nothing like the black chicken that my cousin in Okinawa has. The one that he has is really lean and, according to him, the type that can be used in cockfights. It's not fluffy at all. Maybe the one he has is totally unrelated and doesn't have the darkened meat?
Anyway, I am not very fond of poultry, but I would never pass this up if it was offered at a restaurant. As long as it's not served with lots of raw garlic, onions, cilantro, or black beans. Blech!
Cassaendra at 2:33PM on 08/14/08
I don't think anyone eats these chickens. In my family we only use it for soup.
Sweetie at 4:05PM on 08/14/08
NYTimes ran an article on Black Chicken a while back, with recipes:
http://www.nytimes.com/2007/01/17/dining/17blac.html
Looks beautiful, especially with the Thai curry sauce. So striking! And the one down the page with the red chillies looks great too. I love how the colors pop in contrast with the black skin.
I bet if you brined one in a salty and acidic solution (vinegar, wine, ... ) it would help tenderize the meat for non-soup / stew applications. I can't help but wonder what it would be like to roast one in my rotisserie.
Hana Rheum, here I come!
simon at 4:46PM on 08/14/08
Come on guys, it's just the color of the chicken's skin! That doesn't make it gross or freaky at all.
They're actually quite lovely with their fuzzy feathers still attached.
If anything, I'd say they're too cute to eat rather than too creepy.
butterface at 6:16PM on 08/14/08
The black chicken (ukokkei), as others have mentioned, is generally used to make soup. The eggs, if you can get them, are supposed to be quite rich as well. The best way to introduce it to your family may be to poach it for stock and use the resulting broth for a ramen or udon noodle soup. If you do try it, please let us know how it comes out!
Amandarama at 11:02AM on 08/15/08
My mom steams/poaches it in a banana leaf with what I think are dried goji berries every now and then. Its delicious and one of my favorite chicken dishes, hands down.
langjaikenny at 8:45PM on 08/16/08
Is black chicken any relation to the French pintade? The pintade is mostly dark meat..don't know how they do that. Another name for pintade ( I think) is guinea hen. I took a cooking class in Paris and we made a stewed pintade. It had a lot of taste but wasn't much in the looks department.
joannabar at 10:25PM on 08/18/08
Am I the only one who followed butterface's link and was surprised to find out chickens have earlobes?
"The breed has several other unusual qualities, such as black flesh and bones, blue earlobes, and five toes on each foot (most chickens only have four). "
I'd have to say it falls into the too cute to eat category. Of course if I had to live on a farm I think I'd be a vegetarian...
cowprintrabbit at 5:42AM on 08/20/08