Caucasian Curry

Caucasian Curry

The Silky Chicken or Black Chicken


this is a rare bird indeed!
well, on my hunt for the "out-of-the-ordinary" i came across this lovely(?) looking creature...YIKES! can i just say YIKES again.  i must say.......this one finally stumped me. you might know i'm pretty adventurous with foods.  i'm no Andrew Zimmer, but i like to go for the strange stuff.  i find a good challenge and give it a go...this one got me.  i still ask myself why?'s just a chicken, right?...well...not so much.

#1...always remember to read the fine print on the package..."head and feet intact" AND it has FIVE TOES instead of four!. i missed that part. as the thing thawed and started to unfold, and i DO mean unfold...this small little wrapped up bird was over 2 feet stretched out. AND IT"S BLUE !!!!! can imagine what i was thinking. i can handle alot of things, but this one was definitely high on the scale of "what the heck am i gonna do with this?" and "what was i thinking?" BUT, curiosity still had the best of me.

#2...investigate and research what your strange product is all about. i found a few sites with recipes for soup...i thought great! a new twist on an old favorite, chicken soup. not so much. as i read further, after purchase, i found that the black chicken is most used for Chinese medicinal purposes...mainly for sick people, pregnant women or just after giving birth. it's a very lean bird, does not necessarily produce a tasty unforgettable unctuous broth...and i don't really fall into one of the needy categories.

#3...keep your game face on. anyone walking in on you dismantling this black (blue) bird will think you are in need of some help...serious help...i don't mean with the soup...

so what do i do ?...i decided to wing it, of course...(again, sorry about the bad pun).
the easiest recipe i found was HERE at  eating club Vancouver by fellow bloggers ts & js.  they call it Mama's Silkie Chicken or "Dyong Kwe".  this recipe seemed easiest to tackle due to the short list of ingredients.  please visit their site for an easy and quick step by step (with photos) to see how Mama does it.
i didn't have a few of the ingredients so i just went with the recipe i use for Duck Soup found HERE.  it sounded pretty similar with Asian style flavors and such.  i thought if the flavors were basic and normal i might be able to salvage a meal or at least a good stock out of this deal....not so my friend.  after thawing, washing and the obvious photo session...i was not so enthused about the out come.  still i went ahead and threw everything in the pot and hoped for the best.  the best never came...the blue skin turned an unappealing limpy blackish grey and the flesh was unlike any chicken i had ever seen.  hmmmmm...not so good.
next, i thought to myself... get the photo of the finished product, make it look pretty and appealing and maybe it will seem more appetizing.  not so my "Mama" always warned me that looks can be deceiving...definitly correct when it comes to food photography.  the photo looked great and i was ready to give it a try, but like i said...this one stumped me. i removed the blackish grey skin that i just knew i was not going to be able to eat, to unveil the tough, lean flesh that was streaked with black...and i mean weirdly streaked with black.  at this point (hours from the start of this little journey) i had to give up for the day...throw in the towel...raise the white flag.   i strained the broth and threw everything into a tupperware for a second chance at it some other time. 
that second chance hasn't come up's in the freezer right now.  i didn't have the heart to toss it. 
i can't let this one get me.  I WILL EAT THE BLACK CHICKEN.  not today, not tomorrow...but...

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