Chicken Oysters Sot-y-Laisse with Peas and Macaroni

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

Prized by the French, who call them sot-y-laisse, meaning a fool would leave it’, the oysters are the two tear-shaped succulent and tasty little bits of meat to be found behind the leg on the backbone of the bird, where it meets the thigh. As it lies on the underside of a trussed bird, it is even often missed by people carving a roast chicken. If your butcher sells ready-jointed chicken, then he may be able to supply you with oysters, which are otherwise discarded with the bones. If