“It’s a scary-looking creature,” said Patricia Yeo, of Sapa in Chelsea. They’re a scrawny pound or two, plucked, and are usually sold with the head and feet attached (with five toes, not the usual four). …They have bluish-gray skin, pitch-black bones and dark beige flesh (they’re sometimes called black-skinned chickens). “They’ll sit on anything and hatch anything. Reese Jr., the founder of Good Shepherd Turkey Ranch in Lindsborg, Kan., who breeds Silkies for show. Breeders also like them because they will hatch other birds’ eggs. … it’s a striking-looking bird that’s often raised for show. The feathers are fine and flutter in wisps in the breeze. Pet a Silkie chicken and you understand how it got its name. Here is was a 2007 New York Times article has to say about Silkies. The chicken I’m talking about is a Silkie that I purchased frozen some time ago at an Asian market. Examples you ask? Let’s see, the duck, rib-eye steaks, puff pastry, more puff pastry, Kobe beef, ground turkey, shrimp… and today, this exotic chicken. Now, when I say that, it doesn’t mean I’m not using any fresh food or that I’m not grocery shopping at all, for shame! That would be impossible for me, BUT it does mean that the main dishes, the big stuff, is coming from the freezer. I have been cooking only from the freezer for the past 2+ weeks. OK, you know how I am constantly talking about cleaning out my freezers? It’s not like I don’t try, I do! But this time, it is really happening.
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