First, I am not butchering my silkies.
Second, a friend of my daughter's found some links on cooking them and sent it to me.
From what I understand, the skin is slate/black/gray as are the bones and the meat is a grayish blue blackish color.
It can be found in stores in some Asian communities. To them, it has medicinal uses also.
It is also tougher than regular chicken so it is usually cooked as soups, stews or braised.
I read somewhere also that black chicken has a natural gamey taste - and less fat than normal chicken.
One of the links she sent me:
Edited by ChickyChickyBaby - 10/20/10 at 8:11am