Oyster (fowl)

Pfaffenschnittchen or - bit, French Sot - l'y - laisse (such as " a fool who lets it lie ") are two small fillet like pieces of meat from poultry. They lie quietly in the rear area of the back above the lobes in skeletal depressions on either side of the spine.

The Pfaffenschnittchen differs from breast and leg meat by its darker color, its intense flavor and a very tender, juicy consistency, which is not lost even after long cooking, so it just fried both can also be braised.

In the German kitchen for a long time forgotten, Pfaffenschnittchen apply in France, Belgium and Luxembourg as the best meat of chicken, prepared with the courts. Today it is also in the German top restaurants - spread again - under the French name Sot - l'y - laisse.

In Germany Pfaffenschnittchen alone are hardly available, but they are included in the low-cost back pieces of chicken that are intended for the production of chicken broth and discarded usually after boiling. For a starter portion of the fillets from about three to four back pieces are needed.