black chicken meat

Aha, Mr Wikipedia has enlightened us: "All Silkies have black skin, bones and grayish-black meat; their Chinese language name is wu gu ji (烏骨雞, literally "dark boned chicken"), meaning "black-boned chicken". Melanism which extends beyond the skin into an animal's connective tissue is a rare trait, and the Silkie is one of only a handful of chickens to exhibit it."

And on another website, this: "they are considered a super food and are appreciated for their deep, gammy flavor. Called “wu gu ji” or “black-boned chicken”, the silkie has been prized for its medicinal value ever since the seventh or eighth century. Chinese women consume it after they have given birth to get a boost of energy, but it’s also said to have a positive effect on the yin, blood, lungs and stomach. Silkie meat is rarely roasted. To take full advantage of its curative properties, the Chinese mainly use it to make an amber-colored broth laced with ginseng , dried wolfberries and jujubes."

This was not a Silkie, but probably a Silkie cross, which would also explain why it was not AS dark as a pure SIlkie's skin and meat. Next time I want to boost my yin, I just have to find some wolfberries and jujubes. (But aren't they a sort of sweet?)