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A little black dress is always the go-to for high style. But a black chicken? It worked for chef Rick Moonen, who made it into a mousse for his stint on Top Chef Masters. Far from the pale yellowish tinge of its plain old chicken sisters, the Silkie may have fluffy pale feathers but its bones and flesh are the shade of onyx (it has a genetic combination that causes the color, as a result of melanin), and has a rich, gamey flavor to match. Some cooks say there's literally no flavor difference between traditional and black chickens. You'll have to judge for yourself. Will it look a little off-putting in your chicken divan? Of course it will. But it's almost Halloween after all, and, something about this chicken says macabre.
According to the Chinese, who have for millennia eaten black chicken (which in China is called wu gu ji, or black-boned chicken), putting the dark poultry into a stew or soup may be just the thing to cure a cold,cramps, or a headache. Some people have called it an anti-oxidant powerhouse -- a true superfood. But don't look for Silkies at your local Piggly Wiggly market. Urban Asian markets are where you'll find these midnight-colored chickens, but it's worth the search. As a very wise man once said, black is beautiful.
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10-20-2010 @12:23PM Chris Furniss said... "Black power is for chickens, too" really? REALLY?! I can't believe you even thought that was close to an appropriate sentence.
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10-20-2010 @1:55PM yoni191 said... "Black power is for chickens, too. " Wait, what? Really? This came out of someone's mouth _and_ got past the editors here?
10-20-2010 @2:24PM gobo said... Oh, lighten up.
10-20-2010 @5:20PM Nanette said... Yoni and Chris: You're right; it wasn't appropriate and we changed it. Wrong context for a strong message. Thanks for the reminder. The Slashfood Editors
10-20-2010 @2:29PM Bean reel said... Interesting! I first say these on the recent Halloween episode of Food Networks' "Chopped." Other than grossing out the chefs there was little special about the birds.
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10-21-2010 @3:15PM Marisa said... i know. i saw these on the food network show "Chopped" it made me look at the tv weird. i had to look it up online haha
10-21-2010 @3:20PM allen said... I would imagine wisdom is relative in the case of the wise man.
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10-21-2010 @3:36PM Smitty said... There is a large Asian (Chinese) chain grocery store in my area that sells these. Trust me when I say this is not anywhere close to not being appetizing. I'd take this any day over the duck tongues, chicken hearts and chicken feet. Don't even get me started with the sea cucumbers (not a vegetable) and the live turtles and frogs.
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10-21-2010 @3:41PM cricketd said... Ewwww...this chicken looks like an old, beaten-up, leather biker's jacket....if it's true you eat with your eyes first, then my eyes are tellin' me to eat something else!
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10-21-2010 @4:00PM bobby said... YUUUUUUK!
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10-21-2010 @5:18PM Roger said... I raise some Silkies along with my Leghorns. Their feet are also black as well as their blood. Not only are they popular for eating in Asia, but are a favored delicacy in much of Europe. They are great egg layers, light brown to off white, and excellent brooders.
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10-21-2010 @7:04PM Judith said... I think I would like to try this chicken just because it would be interesting. But how would you know if you burnt it? I have tried the dark blue potatoes, the color didn't get to me until I made mashed potatoes with them. Noone would eat blue mashed potatoes...even me. There is just something too weird about that. Are there any other unusual colors of everyday foods that people hate?
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10-21-2010 @10:57PM Roger said... Never tried them mashed, probably agree with you, wouldn't go with the gravy! LOL! But great cut up to add color to a Potato Salad. There are lots of veggies with varient colors. They are are great for creating appealing salads for instance. Yellow,orange or purple tomatoes, for example, lemon boys or yellow pears, lemon cukes, blue, purple, pink and red colored string type beans, various colored corn, many orange colored veggies out of the norm, like cauliflower, and peppers come in a multitude of colors, green, red, orange, yellow, purple, etc. The rule is use your artistic imagination, combined with taste of course, to create a "piece de resistance"! Bon appetitie!
10-21-2010 @7:31PM Pam said... Hate to tell you this, but you didn't read all the comments either or you would have seen this:
10-20-2010 @5:20PM Nanette said... Yoni and Chris: You're right; it wasn't appropriate and we changed it. Wrong context for a strong message. Thanks for the reminder. The Slashfood Editors
So that was removed before you or I saw it. : )
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10-21-2010 @8:13PM Bill said... I have never seen Black Chicken before. Is the entire chicken dark meat (wouldn't that be nice)? My favorite part of the chicken is the dark meat on top of the hearts, gizzards and livers. Who out there has had this and what flavor differences are there?
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10-21-2010 @10:20PM Roger said... The meat isn't black, but the breast is darker and juicier than regular chickens that you get in the USA. The Thighs and legs are a little juicier and darker. In some ways more like duck, but not greasy like duck. The taste is a little more succulant and gamier than regular chicken, but with a mild after taste. It is the preferred chicken for roasting in France, whether at a fine Parisienne restaurant or in a provincial farm house. Bon Appetite! as Julia would say.
10-23-2010 @11:44AM Phil Bittle said... DUMB ... !
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