Yes, they taste like chicken, but it’s more like a free-range, swamp-dwelling chicken. The meat is white, tender, mild and lean, but much more succulent than a yardbird. It’s not abnormal for Floridians to nosh on these shapely suckers fried golden and doused in hot sauce, but some Francophile spots around town, including Paris Bistro on Park Avenue (bien sûr), serve them in the classical Provençal preparation, lightly floured then sautéed in an assload of butter and garlic and sprinkled with chopped parsley. The French brought them to southeast Asia during colonization, so don’t be surprised to see them on Vietnamese menus around Mills 50 every once in a while as well.
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