I do not know why I'm so captivated by the tiny black silkie chicken. The obvious reason is that it's delicious, but I love all the quirks of the black silkie. Their extra toes make their feet look like the claws of a gargoyle, but they have the temperament of a nursery maid, even adopting and sitting on orphaned eggs (even giant duck eggs!) Their skin is the color of wet stone, but their bones are jet black, due to a hyperpigmentation gene. As soon as you cook the skin, it turns from grey to a deep, glossy, obsidian black.
silkie soup, but I've been mentally fiddling with the idea of a roasted silkie. The issue is that silkies are so much bones and skin - there's not too much meat available for roasting. Then I came across an old episode of Top Chef with Susur Lee stripping all the meat from a silkie and wrapping it in the skin.
I really enjoyed the finished product of the dish, and treating the silkie like a steakhouse entree, where the protein is simply displayed on the plate with a few garnishes and not crowed with multiple sides. Carla found the double wrapping of skin to be too much skin for her tastes, so I'll probably try a new variant on silkie soup after this.