Silkie or Silken chicken is called that because of it’s fluffy plumage. The beautiful black or white feathers and inky flesh make it an exotic and striking bird. I have never cooked silky chicken but I have heard that it is usually prepared as a medicinal soup in traditional Chinese cooking. That’s what I went for. Went down to China town and purchased a fresh killed black chicken and brought it home. They are much smaller than the super market chickens I used to, and it looked like the flesh had been painted with shoe polish, or squid ink.
I left the feet on and cut it in half. I then cooked it in a rich home made chicken stock I had on hand. After about an hour and a half I lifted the chicken out of the broth. I strained and skimmed the broth and set it aside. I removed the feet and partially boned the chicken halves, shredded the breast meat and left the leg and thighs in tact. I then assembled the soup.
I used Shitake mushrooms, russet potatoes, garlic, fresh ginger and a couple of citrus leaves, and simmered them in the broth until tender. I then added the vegetables to the chicken in the bowl. I finally topped it off with fresh Cilantro leaves. Salt and white pepper to taste. I didn’t want to clutter the soup with too many ingredients.
I believe it is always better to prepare chicken soup when you are just coming down with a cold. That way, you cook with a mission: That being to heal yourself. Although, I didn’t notice any significant, or additional healing powers, the soup it was delicate, and delicious in flavor.
*Coming soon: I’m going to cure my first harvest of olives from my hillside orchard, and I’m preparing a traditional Mexican Turkey in mole sauce for Thanksgiving*