Have you ever tried Chinese black chicken??!
Answers: The chickens have snowy white feathers and their meat is black. We cooked some the other night to try them. YUCK
Black chicken are mostly used to boil soup... They are smaller in size (not so fatty) so the soup won't get so oily when you boil them... Chinese would drink the boiled soup but not eat the boiled contents as the goodness are all in the soup...
i've tried them as part of a chinese medicine. they just taste like regular chicken to me.
LOL. I've tried "black chicken" but the feathers are what was black, not the MEAT! And it was prepared FOR me and I didn't want to be rude and not try it.
It tasted...... like chicken....lol
how did you cook it?
I heard they are very nutritious compared to regular chickens. Sorry you had a bad experience!
it's not the chicken, your husband's cooking is more likely the culprit.
you use silky chickens mainly in stews and soups not as an entree.
http://eatingwithsimon.blogspot.com/2006...
they say silky chicken also has higher levels of an amino acid complex called carnosine than in regular chicken.
http://www.google.com/search?q=carnosine...
The skin is black but the cooked meat is white, same as other chickens. Generally they are used in Chinese tonic soups, not in other usual dishes like stir-fries, stews or roasting. Besides the Chinese herbs (your local Chinese grocery shop may have pre-packaged Chinese herbs for chicken soup), some dried red dates & dried longan flesh can be added for added sweetness to the savoury chicken taste. I would cook the soup overnight in a slow cooker & enjoy the robust, very full flavored delicious soup in the morning for breakfast. Although the nutrition is supposed to be all in the soup, I eat the chicken meat as well which is super tender.
It was just unfortunate that you did not know how to best prepare this chicken for a truly superb gastronomic experience, that is also really good for your health.