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Sot-l’y-laisse refers to two small, round pieces of dark meat located on the back of poultry, near the thighs, specifically in the concave area of the ilium. There is one on each side, making two per chicken.
Chicken oysters are tender and juicy, commonly found in Japanese yakitori restaurants, where they can be served as grilled skewers.
The English name is chicken oyster. In Japanese, the cut is called ソリレス (soriresu), sometimes shortened to ソリ (sori). The name comes from the French Sot-l’y-laisse, meaning that only a fool would leave it behind, referring to these easily overlooked pieces of meat.
