Best Selling Cuts of Jidori Chicken and What You Might Be Missing

When you think of buying cuts of chicken, generally what comes to mind first is the familiar breast, thigh, or wing. But for those who like to think outside the box or are adventurous, some of the most flavorful, versatile, and often overlooked parts of the bird are the hidden gems. At Jidori Chicken, we're proud to say that our chicken oysters, hearts, and tails aren't just special cuts; they're in the top five of our best sellers!

It might surprise you to hear that, but once you taste the rich, nuanced flavors and experience the unique textures these cuts offer, you'll understand why they're so beloved. And the best part? They're incredibly approachable for any home chef looking to experiment with a less familiar ingredient.

Why Choose the "Lesser Known" Cuts of Chicken?

These cuts are celebrated for several reasons:

1. Intense Flavor: Often darker meat or rich in connective tissue, these parts pack a more profound, almost umami-rich chicken flavor that simply can't be found in leaner cuts.
2. Unique Textures: From the tender bite of an oyster to the satisfying chew of a heart or the richness of a tail, they offer a delightful departure from the standard.
3. Nutrient-Rich: Organ meats like hearts are packed with essential vitamins and minerals, making them a powerhouse addition to your diet.
4. Value and Sustainability: Utilizing the whole bird is a cornerstone of responsible and sustainable cooking. Embracing these cuts minimizes waste and respects the animal.

Here are the specialty cuts of chicken that “made the cut” and how we like to prepare them.

1. Chicken Oysters: The "Chef's Treat"

Nestled in the hollow of the chicken's back, near the thigh, are two small, oval pieces of dark meat – the "oysters." They're called that because their shape and delicate texture are reminiscent of their seafood namesake. Often reserved by chefs as a delicious reward during carving, these morsels are exceptionally tender, juicy, and bursting with concentrated chicken flavor.

• Why use them? They cook quickly, are incredibly flavorful, and make for a luxurious, easy appetizer or a quick addition to a salad.

2. Chicken Hearts: Small but Mighty

Chicken hearts are lean, muscular, and possess a wonderfully rich, slightly gamey flavor and a firm, satisfying chew. They're a staple in many global cuisines, prized for their taste and nutritional benefits (they're a great source of iron, zinc, and B vitamins).

• Why use them? Fantastic grilled, skewered, or quickly pan-fried. They add incredible depth to stews, stir-fries, or even served simply with a vibrant sauce.

3. Chicken Tails: The Ultimate Treat

The tail, or pygostyle, is primarily composed of fatty, rich meat with a small amount of bone. When cooked, the fat renders beautifully, leaving behind a succulent, intensely flavorful, and often crispy bite. Also known as the Pope's nose, the tail is primarily fat and cartilage and the collagen in the cartilage is beneficial for joint and skin health. It's a true delicacy, especially popular in Asian barbecue.

• Why use them? Best when roasted or grilled until crispy. The rendered fat also makes an incredible base for sauces or roasted vegetables.

Chicken Recipes to Get You Started:

Don’t be intimidated to cook these parts up, it's easier than you think.

1. Speedy Skewered Chicken Hearts & Oysters (Appetizer or Quick Meal)

This recipe highlights the individual textures and flavors, perfect for a quick grill or broiler. Utilize Jidori’s Yakitori sets for a simplified bundle, ready to go.

1. Ingredients:

   1. 8 oz chicken hearts, trimmed
   2. 8 oz chicken oysters
   3. 2 tbsp soy sauce
   4. 1 tbsp mirin (or honey/sugar)
   5. 1 tsp grated fresh ginger
   6. 1 clove garlic, minced
   7. Pinch of red pepper flakes (optional)
   8. Wooden or metal skewers
   9. Sesame seeds and chopped scallions for garnish
      
      

2. Instructions:

   1. If using wooden skewers, soak them in water for 30 minutes.
   2. In a bowl, combine soy sauce, mirin, ginger, garlic, and red pepper flakes. Add chicken hearts and oysters, tossing to coat. Marinate for at least 15 minutes, or up to 2 hours.
   3. Thread the hearts and oysters onto skewers.
   4. Preheat a grill or broiler to medium-high. Cook skewers for 2-3 minutes per side, until cooked through and slightly charred.
   5. Garnish with sesame seeds and scallions. Serve immediately!

2. Crispy Roasted Chicken Tails with Herbs (Flavor Bomb Side or Snack)

1. Ingredients:

   1. 1 lb chicken tails
   2. 1 tbsp olive oil
   3. 1 tsp smoked paprika
   4. 1/2 tsp garlic powder
   5. 1/2 tsp dried oregano
   6. Salt and freshly ground black pepper to taste
   7. Lemon wedges for serving
      

2. Instructions:

   1. Preheat oven to 400°F (200°C).
   2. Pat the chicken tails thoroughly dry. In a bowl, toss them with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper until evenly coated.
   3. Arrange the tails in a single layer on a baking sheet.
   4. Roast for 25-35 minutes, flipping halfway, until deeply golden brown and crispy. The fat will render, creating incredible flavor.
   5. Serve hot with a squeeze of fresh lemon juice.

Perhaps the chicken oyster, heart and tails are unfamiliar pieces that haven’t been considered in your meal rotation. Rest assured, Jidori’s premium chickens are ethically grown only on farms that meet our highest standards. By following strict guidelines we can deliver the best possible quality cuts and deliver it to you and for your next meal.