I love trying new foods and get very excited when I discover one in a supermarket. When I travel to a new country, I often spend hours wandering the aisles of local markets. And, I'm an ambitious eater, however, every once in awhile I find something that gives me pause, silkie black chicken is one of those items. I've been seeing them in the freezers of Asian markets for years...small, black, vacuum packed, and mysterious. So I did some research and really couldn't find much information on how they taste or how to cook them. I did find a pretty good article about silkies in the New York Times from a couple years ago. Apparently they are prized in Chinese cooking for medicinal properties, specifically for women. Being half-Jewish, I'm a firm believer in the curative powers of chickens and the more I learned about these things the more interested I became....not only do they have black skin, but the bones are black and the meat is gray! So we bought one, and not finding many recipes, I decided to prepare it in an Italian dish call Pollo al Mattone, which I love. Unfortunately, the result was less than appetizing. The meat was tough and the flavor was gamey....with an visual odd aesthetic making the whole thing hard to eat. Overall an interesting, if failed experiment. At some point I will get up the courage to buy another one, but this time I'll follow a more traditional soup recipe.