I have discovered a new “ingredient” in my new home in my new state. It’s chicken pulley bones which are sold at a very good butcher in my neighborhood. Pulley bone refers to the wish bone and it is a cut across the breast horizontally rather than split vertically down the middle. People swear it is the most tender part of the chicken and it is used in fried chicken around here. I’m sure southerners here know about this particular cut by I was fascinated by it and plan to cook some up soon.
Dying to know where you are now! I have been enchanted by Southern cuisine since we landed up in way up north in upstate SC. Have so so many old cookbooks in the local thrift shops.
Re: chicken pulley bone segments
I agree that this is a choice piece for fried chicken. It is how Southern cooks get 10 pieces out of a whole chicken that usually yields 8. It used to be that that piece was a lot smaller - and prized - because chickens were normally sold under 3 lbs. Now, it’s hard to find a chicken that weighs less than 4 or 5 lbs. anymore. My absolute most favorite piece after the pulley bone, is the “oyster” - those choice pieces found in the back on both sides of the thigh. We used to fight over them as kids.