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10-30-2009, 01:45 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Sep 2008 Location: Los Angeles, CA
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| |  Most people don't eat the tail of the chicken?
I was stunned today as I was watching the video "Chicken" on the traeger website over at Traeger Pellet Grills - Taste the Difference!
The guy doesn't mention the sot-l'y-laisse, ok that's fine I guess, but then he goes on to say "you can cut the tail of the chicken, because most people don't eat the tail of the chicken". REALLY?
Do you guys eat the "tail" of the chicken? In my family this was always considered a delicacy and we had to fight for who would get it. To this day I still think it's still the most delicious part of a chicken!! |
10-30-2009, 01:49 PM
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You mean the Popes nose? 
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10-30-2009, 01:49 PM
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My husband and I still fight over it! All that fatty, crispy goodness. 
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10-30-2009, 02:02 PM
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I usually use it for rendering or stock.
I've ordered turkey tails at a Polynesian place for lunch and rather enjoyed them.
But yes, it's rarely eaten directly in my house.
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10-30-2009, 02:04 PM
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You mean.... "the fleshy protuberance at the posterior end of a dressed fowl, esp. the tailpiece of a cooked chicken.
Also called parson's nose. Origin:
1740–50  " Forgive me ................yes when we were young, we fought for it and loved it ...Crispy !
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10-30-2009, 02:11 PM
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When I worked at Le Chambord in the early 80's we would roast off 2 cases of ducks every 3 days to mise them for service. All of us went crazy yanking off the popes nose. Hot, crispy and oozing with fat. 
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10-30-2009, 02:13 PM
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In the UK, it's known as the parson's nose - and I tend to use if for stock - a bit fatty for my taste - but I am very, very picky about fatty meats! |
10-30-2009, 02:35 PM
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My father always swore it was the best part of the bird. But not me. Neither me nor Friend Wife care for it much, so it isn't eaten in our house.
Most people I know find it too fatty. |
10-30-2009, 03:09 PM
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Well you could remove the fat and just eat the two little muscles on either side... but depending on the chicken and the way it was cooked, it can be more or less fatty. If the chicken is roasted to crispy perfection and all the (or most of) the fat has been rendered it's delicious. |
10-30-2009, 03:28 PM
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Quote:
Originally Posted by phatch  I usually use it for rendering or stock.
I've ordered turkey tails at a Polynesian place for lunch and rather enjoyed them.
But yes, it's rarely eaten directly in my house. | You beat me to it. I look forward to frying turkeys at family gatherings just so that I can pilfer the tail before serving it.
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10-30-2009, 04:40 PM
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I render it for chicken fat and munch the crispies that are left over. |
10-31-2009, 04:26 AM
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French Fries - it is the best part of the chicken - growing up in my parent's household, everyone else in the family thought it was awful, so I always got the Parson's Nose. Yum. Now I'm all growed up (ha!) no-one in my family likes it either. Ahh I am a lucky lucky person.
It's the best part of the chook followed a close second by the "oysters". When it's roast nice and crispy that is, otherwise, forget the Nose.
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10-31-2009, 06:00 AM
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| | the priest's tidbit
In my family it was called "il bocconcino del prete" - the priest's tidbit. My parents were born in Tuscany, though they grew up in the states. They were rather conservatively catholic in many ways, but like most italians and even more most tuscans they were anti-clerical. So i presume it was considered a sign that this was not a particularly attractive part of the chicken, and there was always a sense of snickering when they said it. (Though in my family my father would eat it, but he would eat anything at all, even the cheese with the live worms and snakemeat and chocolate covered ants and anything else you might want to present him.)
In my husband's family, from central italy, they cut it off before cooking. (And they rarely wasted any part of any animal so it must have been considered particularly repulsive.) They never roasted chicken, though, and never cooked it in any way that it would be crispy, so maybe that explains it. |
10-31-2009, 09:23 AM
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Well shoot! I never knew anything about it and I always spatchcock my birds, so it gets tossed. Next time it'll go on the smoker for a snack during the cook.
Thanks for bring'n it up FF.  |
11-05-2009, 12:32 AM
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yes, my husband adores it, known here as the "parsons nose" | | |
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