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6

Those are the chicken oysters -- muscle meat, not organ meat. I'm glad you've learnt to enjoy them by intuition, as they are indeed a prized portion of the chicken. Wikipedia tells me the French call this portion sot-l'y-laisse: "(only) a fool leaves it there", because it is little known, easily missed, and much prized.


3

There are many dishes where chicken and rice are cooked mixed together in the same pot. Look at Arroz con Pollo for example, it's an easy classic and there are loads of recipes. There's also some types of Biryani, Jambalaya, and other traditional recipes from across the world that would work. Chicken pieces and rice cook in about the same time as you say, ...


3

Well done.I didn't think anyone else knew that ! I am an ex professional chef,of 35 years. I have seen enough fowl to last a life-time. The oyster meat is indeed a tasty morsel....we used to rack up 'brownie points''to see who had 'earned' the right to eat them. Point of interest...You'll find the equivalent of the 'oyster' in other fowl,from the tiniest ...


1

Based on your comments, the likely issue is with the pliers you're using. I doubt that the relatively small set included in a multi-function knife is going to have enough grip to hang on to a slippery tendon. I'd try a pair of (very, very clean) needle-nose pliers, like so: They're readily available and inexpensive, so it's probably worth getting a ...


1

As some of the commenters have noted, this just might not be possible. Water is the enemy of crispy, and unfortunately for your chicken skin braising is all about moist heat. I would try searing the skin before braising, if you don't already, in order to get some of the fat rendered out and the Maillard reaction on it's way. Braise as you would, but remove ...


1

To a first approximation, heat exchange occurs on the surface of an object, and then the heat must conduct through the object. So, again, continuing the approximation, the time for something to heat (or cool) completely depends on how thick it is. Other things that matter a good deal are: the temperature difference (the colder your fridge, the longer it'll ...


1

Those are the kidneys. I just finished butchering eight chickens yesterday. They look exactly like a little kidney bean (lol). I don't believe they will hurt you, after all people eat beef kidneys, kidney pie, etc. kidneys are usually removed along with everything else. They can be easily popped out with your finger.



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