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selkie: (book of selkie)
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posted by [personal profile] selkie at 11:45pm on 05/10/2006
The best part of roast chicken is flipping it over after everyone else has their portion, popping out the oysters from the backbone and eating them alone in the kitchen.



Mmmmmmmmmmmmmmmmmmm.
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posted by [identity profile] oldcharliebrown.livejournal.com at 11:52pm on 05/10/2006
Excuse me?
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posted by [identity profile] strange-selkie.livejournal.com at 12:08am on 06/10/2006
If you flip the chicken over and take off the skin and look where its little chickeny kidneys would be, there are these little hollows in the backbone that hold teaspoon sized rounds of perfect chicken meat because they are muscles, but the chicken never uses them. So they are tasty and juicy and fatty and delicious, like chicken love handles.
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posted by [identity profile] rimestock.livejournal.com at 12:19am on 06/10/2006
... huh. Didn't know that.

(I was also curious.)

I will have to try to remember this, next time my dad roasts chicken.
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posted by [identity profile] shirei-shibolim.livejournal.com at 02:34am on 06/10/2006
This is true.

And the best part about roasting chestnuts is the little crunchy bits. (You don't get those by boiling or microwaving.)
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batyatoon: (Default)

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posted by [personal profile] batyatoon at 03:25pm on 06/10/2006
No, the best part of roast chicken is scraping the pan for the browned gooey bits.

Even better than burnt crunchy bits. Mmmmmm.
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