Poultry
Oyster
The chicken oyster (sot-l’y-laisse) is that same back morsel by a shorter name—tender dark meat nestled by the backbone. Not a shellfish; pure poultry. Rarely sold solo because yield is tiny. Roast the bird whole to enjoy oysters in situ; slide a knife under to free them. Treat as a prize, not a bulk ingredient. If a butcher ever offers a handful, sear gently and salt. Knowledge of the oyster marks a careful carver.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.87 g
- Saturated Fat 3.14 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.93 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 92.6 mg
- Sodium 66.4 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 61.8 g
- Energy 179 kcal
- Water 61.8 g
- Carbohydrates 0.95 g
- Sugars 0.53 g
- Protein 22.7 g
- Fat 9.87 g
- Saturated Fat 3.14 g
- Monounsaturated Fat 3.93 g
- Polyunsaturated Fat 2.04 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 9.4 mg
- Vitamin B5 — Pantothenic Acid 1.16 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 460 mg
- Major Minerals 458 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 9.4 · vitamin-b5-pantothenic-acid: 1.16 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Oyster of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
French culinary language immortalised the oyster as the bite fools leave behind.
Chef family meals after service often started with saved oysters from roasts.
Carving guides still diagram the oyster for home cooks learning whole birds.