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Pope's Nose

ipsedixit Aug 9, 2013 05:56 PM

That's my favorite part.

Of a chicken, anyway.

Roasted then sautéed in some EVOO, garlic and shallots.

What's your favorite part of a chicken?

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  1. m
    mwhitmore RE: ipsedixit Aug 9, 2013 06:14 PM

    Same. Actually, the whole backbone. But PN is definitely the best part. PS There is never enough of them.

    1. d
      DeppityDawg RE: ipsedixit Aug 9, 2013 06:24 PM

      My favorite part is the gizzard, fried. And for some reason I haven't even thought of making these for probably two years.

      2 Replies
      1. re: DeppityDawg
        JayL RE: DeppityDawg Aug 10, 2013 02:38 PM


        Fried, but not for long. It doesn't take long to cook gizzards, and if you go too far it's like eating a chunk of tire rubber.

        Love them...always have...fell in love before the age of 10.

        1. re: JayL
          DeppityDawg RE: JayL Aug 10, 2013 03:18 PM

          So I take it you're not of the "boil until tender before frying" school? In that case, we can continue our journey together…

      2. greygarious RE: ipsedixit Aug 9, 2013 06:32 PM

        skin, dark and crisp. Second place, thigh.

        1. w
          wattacetti RE: ipsedixit Aug 9, 2013 07:10 PM

          Wings, then skin, then the a$$.

          I have a particular fondness for multiple of the latter skewered and grilled (salt or sauce, doesn't matter).

          1. sunshine842 RE: ipsedixit Aug 9, 2013 07:19 PM

            My family has no idea that the oysters (sot ly laisse) even exist. They've never been served a bird with the oysters intact...they fall under cook's privilege.

            10 Replies
            1. re: sunshine842
              kitchengardengal RE: sunshine842 Aug 9, 2013 07:36 PM

              Same here, sunshine. The oysters are mine. Only mine.

              1. re: sunshine842
                Paprikaboy RE: sunshine842 Aug 10, 2013 12:54 AM

                The oysters are best eaten alone when you've taken the dirty dishes back to the kitchen and everyone thinks you're doing a bit of tidying up.

                1. re: Paprikaboy
                  sunshine842 RE: Paprikaboy Aug 10, 2013 06:22 AM

                  Nope. While it's still hot and crispy -- because they just fell off of the carcass while I was carving the bird. :)

                  1. re: sunshine842
                    GraydonCarter RE: sunshine842 Aug 16, 2013 09:23 AM

                    Sot-l'y-laisse translates to "the fool leaves it there," as unskilled carvers sometimes accidentally leave it on the skeleton.

                    1. re: GraydonCarter
                      sunshine842 RE: GraydonCarter Aug 16, 2013 04:35 PM

                      yes, which makes it one of my favorite-ever food terms.

                      1. re: sunshine842
                        thimes RE: sunshine842 Aug 28, 2013 07:07 AM

                        favorite part and now my favorite terms too

                        1. re: thimes
                          sunshine842 RE: thimes Aug 28, 2013 07:04 PM

                          the poultry vendor at my local market is fascinated that we call it an oyster (comme huitres...)

                          The other side of the fence is so much more interesting!

                          1. re: sunshine842
                            pennagrundsau RE: sunshine842 Aug 28, 2013 09:30 PM

                            It certainly is! Thanks! All my life I've been fascinated by colloquial expressions around the world, both ancient & modern.

                    2. re: sunshine842
                      meowzebub RE: sunshine842 May 16, 2014 10:36 PM

                      "because they just fell off"

                      Sunshine, you're hilarious!!!!!!

                    3. re: Paprikaboy
                      Jerseygirl111 RE: Paprikaboy Aug 24, 2013 08:06 PM

                      I have to agree with Paprikaboy. The whole chicken tastes better after it has sat a while and you are picking off the carcass with your fingers.

                  2. Veggo RE: ipsedixit Aug 9, 2013 08:20 PM

                    Ever crisp up the one on a duck? Now THAT'S a schnozzola!

                    7 Replies
                    1. re: Veggo
                      ipsedixit RE: Veggo Aug 9, 2013 08:44 PM

                      You mean the Buddha's Chin?

                      1. re: ipsedixit
                        Cheese Boy RE: ipsedixit Aug 10, 2013 10:43 AM

                        Man, I can't wait to hear what it's called on an ostrich.

                        1. re: Cheese Boy
                          sunshine842 RE: Cheese Boy Aug 10, 2013 02:25 PM

                          The Rest of Buddha ;)

                          1. re: Cheese Boy
                            ipsedixit RE: Cheese Boy Aug 10, 2013 06:44 PM

                            Dalai Lama's cheek?

                            1. re: Cheese Boy
                              Veggo RE: Cheese Boy Aug 10, 2013 06:59 PM

                              Struthio camelus proboscis. Everybody knows that.

                            2. re: ipsedixit
                              EWSflash RE: ipsedixit Aug 10, 2013 10:30 PM

                              I've heard it called the parson's nose, but favor 'pope's nose', as that's what my dad (Catholic convert) called it. He loved the pope's nose.

                              1. re: EWSflash
                                pennagrundsau RE: EWSflash Aug 15, 2013 02:58 AM

                                First time in 49 yrs. I've heard His Holiness mentioned in this context; however, you can't listen to British comic songs of certain minimum age w/out the clergyman's reference...

                          2. r
                            ricepad RE: ipsedixit Aug 9, 2013 09:14 PM

                            In order: aforementioned nose. Oysters (boy, do I regret telling the kids about these!). Thigh Wings. Drumstick. Gizzard. Heart. Neck. Breast. Liver.

                            I don't think of the skin as a separate part, although I do love the skin, too.

                            1. kaleokahu RE: ipsedixit Aug 9, 2013 10:33 PM

                              I'm not giving my first choice, but the feet and blood are underrated.

                              2 Replies
                              1. re: kaleokahu
                                RCanin RE: kaleokahu Aug 10, 2013 01:51 AM

                                Hello, how is the blood prepared, in a pudding? And I have tasted the chicken's foot before - gummy. I choose the drumstick best.

                                1. re: RCanin
                                  kaleokahu RE: RCanin Aug 10, 2013 08:42 AM

                                  Pudding, sauces, sausages, terrines...

                              2. emglow101 RE: ipsedixit Aug 9, 2013 10:44 PM

                                I have had the other parts. No white meat for me. Thank You. So I want to try chicken feet. Looks like it could be a favorite.Have you had them ?

                                1 Reply
                                1. re: emglow101
                                  ipsedixit RE: emglow101 Aug 10, 2013 10:24 AM

                                  Many many times.

                                2. mariacarmen RE: ipsedixit Aug 9, 2013 11:13 PM

                                  same, but then the skin. like to roast a well-salted chicken until it's really crispy, then skin it. leave the naked bird for those (heathens) that would leave it behind anyway.

                                  5 Replies
                                  1. re: mariacarmen
                                    sunshine842 RE: mariacarmen Aug 10, 2013 06:23 AM

                                    I love the skin, but have found that when you follow a fairly low-fat diet as a habit, it's best to limit how much skin you eat -- unpleasant consequences may follow.

                                    1. re: sunshine842
                                      mariacarmen RE: sunshine842 Aug 10, 2013 07:35 AM

                                      Yeah, i don't have that habit!

                                    2. re: mariacarmen
                                      JungMann RE: mariacarmen Aug 12, 2013 06:52 AM

                                      The skin (along with the wings and parson's nose) are also my favorite parts on a good roast chicken. Chicken skin yakitori is also a major favorite.

                                      1. re: JungMann
                                        EWSflash RE: JungMann Aug 23, 2013 07:30 PM

                                        Why are chicken, salmon, and turkey skin so good?

                                        1. re: EWSflash
                                          Tripeler RE: EWSflash Aug 24, 2013 06:44 AM

                                          Protein is at its best when all crisped up. When my daughter was five or six, I always made sure the had crispy chicken skin. From seven or eight she would practically eat ALL the crispy skin from a small chicken. She also loved broccoli stalks and the very hard parts of vegetables, so I didn't worry about her eating concerns.

                                    3. j
                                      jpc8015 RE: ipsedixit Aug 10, 2013 06:34 AM

                                      The oyster!




                                      1. Kholvaitar RE: ipsedixit Aug 10, 2013 06:46 AM

                                        My favorite part of the Thanksgiving Turkey is the Pope's Nose.

                                        Favorite part of the chicken is the Thigh.

                                        3 Replies
                                        1. re: Kholvaitar
                                          foodieX2 RE: Kholvaitar Aug 10, 2013 02:32 PM

                                          I'm with you. I have been know to eat the popes nose before we even begin carving.

                                          I also prefer chicken thighs to any other part of the bird

                                          1. re: Kholvaitar
                                            2000fair RE: Kholvaitar Aug 23, 2013 05:11 PM

                                            omg that picture brings back great memories of every Thanksgiving! i always carve bird and hid the popes nose for late night snackin. mmmmmm

                                            1. re: Kholvaitar
                                              streganona RE: Kholvaitar Aug 23, 2013 06:03 PM

                                              Oh boy that brings back memories! I used to buy at a shop that sold turkey tails by the pound, can you imagine??? Sadly, no longer there.

                                            2. biondanonima RE: ipsedixit Aug 10, 2013 06:49 AM

                                              Skin, then oyster, then thigh. I love wings, but generally only if they're deep-fried separately from the rest of the chicken - I find they tend to get a bit stringy/dry when the chicken is roasted whole. DH likes the Pope's nose and drumsticks. No one is fighting over white meat in our house!

                                              3 Replies
                                              1. re: biondanonima
                                                EWSflash RE: biondanonima Aug 10, 2013 10:32 PM

                                                DH gets the neck, I get the gizzard. It's the law.

                                                1. re: EWSflash
                                                  EWSflash RE: EWSflash Aug 23, 2013 07:31 PM

                                                  Also, I get the oysters, because DH doesn't know about them, and I'm not going to tell him. He loves chicken. He can live without knowing about the oysters.

                                                  1. re: EWSflash
                                                    Tripeler RE: EWSflash Aug 24, 2013 06:45 AM

                                                    Oh, shame on you, EWSflash. You could at least tell him about them and let him make his own decision.

                                              2. cookie monster RE: ipsedixit Aug 10, 2013 07:01 AM

                                                Boneless, skinless breast. There, I said it. Someone has to. Take away my Chowhound membership card. Tell me it's dry and flavorless and generally unworthy. But I like it. Every other part of the chicken is texturally unpleasant to me.

                                                3 Replies
                                                1. re: cookie monster
                                                  jpc8015 RE: cookie monster Aug 10, 2013 08:16 AM

                                                  I have no problem with a boneless skinless breast once it has been battered, fried, topped with cheese and bacon, and placed on a bun with a good slathering of mayonnaise.

                                                  1. re: cookie monster
                                                    John E. RE: cookie monster Aug 10, 2013 07:50 PM

                                                    I find the chicken breast meat texturally unpleasant. It is frequently 'spongy' to me. (I'm skipping the dry part.)

                                                    My mother's best friend grew up on a farm in Nebraska. Their father, and consequently their mother, detested the legs and thighs of chickens. This lady grew up during the depression and they grew their own chickens. They fed the chicken legs and thighs to the hogs. I just cannot imagine it.

                                                    1. re: cookie monster
                                                      Will Owen RE: cookie monster Aug 15, 2013 05:11 PM

                                                      I pretty much disdained the breast, except maybe as Chicken Kiev (enough butter can make up for a lot!), until I discovered poaching it slowly and gently until it's got just the faintest blush throughout, more an off-white than pink. And then I slice it up, slather it with mayonnaise and slap some bread around it, because sandwiches is why chickens and turkeys have breast meat!

                                                      Favorites? A bit of skin - not a lot! - and those oysters, followed by a thigh. In fact, most of the chicken I've cooked over the past couple of years, both before and after Mrs. O went veggie, has been grilled or roasted thighs. I'll get one of the big packs of eight or ten, marinate them in olive oil with chili oil mixed in and some salt, then lay them out in my hinged wire grilling basket and lay on black and Aleppo pepper. Have a couple for supper, then it's chicken for lunch all week!

                                                    2. Gio RE: ipsedixit Aug 10, 2013 08:51 AM

                                                      I love the Part That Goes Over the Fence Last. Other parts of any poultry I really like a lot are the gizzard and liver, also the neck meat whether roasted or boiled. Next I'd have to list the oysters and bone-in thigh.

                                                      1. YAYME RE: ipsedixit Aug 10, 2013 09:04 AM

                                                        I love me the chicken thighs!

                                                        1. MGZ RE: ipsedixit Aug 10, 2013 09:07 AM

                                                          My favorites, in order:

                                                          The wing tip - on smaller birds, I pretty much eat the bones and all.
                                                          The Liver - sauteed or deep fried, especially
                                                          The Pygostyle - which apparently, is very nutritious, http://www.huffingtonpost.com/2012/04...

                                                          Truth is, I like it all, skinless breast meat being the least enjoyable.

                                                          3 Replies
                                                          1. re: MGZ
                                                            EWSflash RE: MGZ Aug 10, 2013 10:33 PM

                                                            I don't uy t-the tail is nearly all fat.

                                                            1. re: MGZ
                                                              Mike R. RE: MGZ Aug 27, 2013 09:25 AM

                                                              The Pygostyle...ahhh, such sophistication!

                                                              I'm a thigh-guy. Not only for the smooth, dark-hued and tender muscling under the chickenskin, but for those nubbly, gnarly little "thigh organs" dug out from behind the bone.

                                                              There must be a name for them!

                                                              1. re: Mike R.
                                                                John E. RE: Mike R. Aug 27, 2013 10:59 AM

                                                                I believe you're referring to the chicken 'oyster'.

                                                            2. Cheese Boy RE: ipsedixit Aug 10, 2013 11:27 AM

                                                              In no particular order:

                                                              Wing Drummettes
                                                              Cartilage (Nankotsu)

                                                              1. tcamp RE: ipsedixit Aug 10, 2013 01:41 PM

                                                                Skin, drumstick, thigh, liver

                                                                1. linguafood RE: ipsedixit Aug 10, 2013 02:12 PM

                                                                  Tough call, I do like chicken quite a bit.

                                                                  I guess it would be roughly in this order:


                                                                  1. p
                                                                    Palladium RE: ipsedixit Aug 10, 2013 02:50 PM

                                                                    tendons and gristle ("chewy bits")

                                                                    Come to think of it, I probably like the wings best because it's got the highest ratio of skin, tendons and gristle to meat.

                                                                    When I was a kid, one of the chicken's feet was always automatically mine, and my siblings had to fight over the other.

                                                                    2 Replies
                                                                    1. re: Palladium
                                                                      ipsedixit RE: Palladium Aug 10, 2013 06:45 PM

                                                                      Come to think of it, I probably like the wings best because it's got the highest ratio of skin, tendons and gristle to meat.

                                                                      I think it would actually be the feet.

                                                                      1. re: ipsedixit
                                                                        Palladium RE: ipsedixit Aug 12, 2013 07:01 AM

                                                                        Sadly, the chickens I buy now, unlike the ones my mother and aunts used to butcher themselves, don't come with their feet. Otherwise, yeah, the feet are awesome.

                                                                        Even weirder, chickens don't come with the bag of giblets either. I don't know whether this is a function of time or place. The last time I bought chickens was not only years ago, but also in the US. So I don't know if UK chickens never had giblets, or what.

                                                                    2. c
                                                                      CanadaGirl RE: ipsedixit Aug 10, 2013 03:22 PM

                                                                      My favourite isn't actually part of the chicken. I prefer the little bits of caramelized juices that occurs where the bird hits the pan. Mmmmmmm.....

                                                                      1 Reply
                                                                      1. re: CanadaGirl
                                                                        mariacarmen RE: CanadaGirl Aug 12, 2013 11:54 PM

                                                                        Oh YES!

                                                                      2. s
                                                                        sandylc RE: ipsedixit Aug 10, 2013 04:50 PM

                                                                        Thigh. Yum.

                                                                        1. bagelman01 RE: ipsedixit Aug 10, 2013 05:38 PM

                                                                          #1 Gribenes>>>chicken skin that has had the fat rendered out while reducing in a pan with an onion until crisp. Picture attached....sometimes known as Jewish Popcorn

                                                                          #2 Pope's nose, or as we called it as kids Pope's Hat

                                                                          #3 Neck, and if the neck skin is available when prepping the bird, the neck skin is stuffed, sewn shut and roasted-called Helzel Picture attached

                                                                          #4 Wing

                                                                          In fact the only part of the chicken I do not like is the gizzard

                                                                          4 Replies
                                                                          1. re: bagelman01
                                                                            ipsedixit RE: bagelman01 Aug 10, 2013 06:46 PM

                                                                            In fact the only part of the chicken I do not like is the gizzard

                                                                            What about the head? Do you like the head? I can't stand it personally.

                                                                            1. re: ipsedixit
                                                                              bagelman01 RE: ipsedixit Aug 10, 2013 06:51 PM

                                                                              feet go in the stock, I've never had an opportunity to eat chicken heads, but have had the head on roasted duck bought in the Chinese market and it was ok.

                                                                              1. re: bagelman01
                                                                                ipsedixit RE: bagelman01 Aug 10, 2013 06:55 PM

                                                                                So do you like duck head better than chicken gizzard?

                                                                                Truth be told, I've actually had chicken (deep-fried) and it was not very pleasant.

                                                                                1. re: ipsedixit
                                                                                  bagelman01 RE: ipsedixit Aug 10, 2013 07:01 PM

                                                                                  I have a big bag of chicken gizzards in the freezer. I boned 24 chickens about a week ago. Broke it down to boneless breasts for the wife and daughters. Boneless thighs for the dogs, some quarters for m, carcasses fro the soup or stock, BUT the gizzards will be cooked and served to the cats.

                                                                                  Not a single human household member or any of the 4 dogs will eat gizzards. Which is odd because both mother and mother-in-law love them.

                                                                          2. l
                                                                            latindancer RE: ipsedixit Aug 10, 2013 07:08 PM

                                                                            This thread reminds me of my mother-in-law, may she rest in peace. I could never, ever, take a turkey or chicken out of the oven without her fingers grabbing that 'pope's nose' while it sat on the counter to rest.
                                                                            At the time it used to irritate the hell out of me and now I'd give anything to have her there doing the same. Funny how life goes.
                                                                            For me...it's the chicken skin and the dark thigh dipped in the drippings.

                                                                            1. Tripeler RE: ipsedixit Aug 10, 2013 07:26 PM

                                                                              I believe that this is called "bonchiri" in Japanese, and a few good yakitori places will string up two or three on a skewer and grill them for you. Not cheap, but not so expensive.

                                                                              1. John E. RE: ipsedixit Aug 10, 2013 07:52 PM

                                                                                I too like the chicken and turkey tails. However, if that's the favorite part of the chicken, there's some slim pickens.

                                                                                I favor the chicken thighs in almost all preparations. Of course I like wings too. The leg is ok, I just don't like dealing with the tendons and breast meat is at the bottom.

                                                                                I really like smoked turkey tails. They are really good when making Hoppin' John.

                                                                                1. EWSflash RE: ipsedixit Aug 10, 2013 10:27 PM

                                                                                  The oyster, which my guys don't know about so I get all of them, the gizzard, the thigh, and the drumstick.

                                                                                  1. m
                                                                                    mike0989 RE: ipsedixit Aug 12, 2013 07:15 AM

                                                                                    When I roast a chicken, the 'Popes Nose' is the first thing I eat. I next share the oysters with my wife. I then think about finishing carving it and feeding anyone else that may be in the house.

                                                                                    1. s
                                                                                      sandylc RE: ipsedixit Aug 13, 2013 08:28 AM

                                                                                      Can anyone here tell me why boneless skinless chicken breasts shouldn't just go away?

                                                                                      They can be sort of useful, when not overcooked, if a lot of other flavors are added to them, but why so much love?

                                                                                      Marketing? Ability to charge a premium price? Low-fat idiocy? The silly perception that they are somehow "ladylike" to consume?

                                                                                      EDIT: Oh, and I guess I shouldn't leave out that there is a whole new generation who thinks that chicken shouldn't have bones...sigh.

                                                                                      5 Replies
                                                                                      1. re: sandylc
                                                                                        linguafood RE: sandylc Aug 13, 2013 02:32 PM

                                                                                        They can be absolutely delicious when cooked right. And by right I mean pan-roasted -- you get a nice crispy outside, and cook just long enough for them to be done, not *overdone*.

                                                                                        Kosher chix breasts are my way to go b/c they're brined, but that shouldn't stop anyone from using regular breasts and brine them at home. It certainly makes for much juicier meat.

                                                                                        They are the perfect canvas for any number of sauces, a brandied mushroom cream sauce and piccata-style being two of my favorites.

                                                                                        I think they get a bad rep b/c most people just don't prepare them well. Overdone, dried-out, stringy meat with no crispy bits to speak of.

                                                                                        1. re: linguafood
                                                                                          ipsedixit RE: linguafood Aug 13, 2013 02:45 PM

                                                                                          No breast??

                                                                                          That would mean the end of hotel banquet meals, the death of airplane food, and bodybuilders would starve all over the world.

                                                                                          Perish such thoughts.

                                                                                          We, here, think and speak of no such evils.

                                                                                          1. re: ipsedixit
                                                                                            Veggo RE: ipsedixit Aug 13, 2013 03:01 PM

                                                                                            Don't just speak of the evils you mentioned! Hurry them along!

                                                                                        2. re: sandylc
                                                                                          CanadaGirl RE: sandylc Aug 17, 2013 11:20 AM

                                                                                          I use them a lot. They obviously aren't as flavourful as chicken cooked on the bone, but sometimes the boneless kind is just way easier. As long as it's good, air-chilled chicken that isn't overcooked, I like them.

                                                                                          1. re: sandylc
                                                                                            Billy33 RE: sandylc Aug 17, 2013 05:52 PM

                                                                                            Oh sandylc, I know EXACTLY what you mean. I really don't like the monotonous texture of chicken breasts but 3 of my friends who are in their mid- 20s will absolutely not eat any chicken with bones in it. I'm in my early forties so wonder if it's a generation thing? Maybe it's a generation of people who are used to the uniform pappiness and softness of processed foods?

                                                                                            Wings are my absolute favourite part of the chicken.

                                                                                          2. pinehurst RE: ipsedixit Aug 13, 2013 08:36 AM

                                                                                            Love the Pope's nose, the skin, the juicy breast meat, the liver. I love chicken.

                                                                                            1. c
                                                                                              CDouglas RE: ipsedixit Aug 14, 2013 08:39 AM

                                                                                              Pope's nose

                                                                                              9 Replies
                                                                                              1. re: CDouglas
                                                                                                DeppityDawg RE: CDouglas Aug 14, 2013 08:46 AM

                                                                                                Which part of the wing is the wingette? The part with one bone, two bones, or six thousand bones?

                                                                                                1. re: DeppityDawg
                                                                                                  CDouglas RE: DeppityDawg Aug 14, 2013 12:54 PM

                                                                                                  The middle section with the ulna and radius. Also known as the "flat" or the "bow".

                                                                                                  1. re: CDouglas
                                                                                                    mike0989 RE: CDouglas Aug 14, 2013 01:00 PM

                                                                                                    Yeah, I used to largely ignore that piece untill I leanred how to turn them into "lollipops" when roasting a bird. I now love them too.

                                                                                                  2. re: DeppityDawg
                                                                                                    bagelman01 RE: DeppityDawg Aug 14, 2013 01:08 PM

                                                                                                    The wingette has two bones, the drumette has one. The small piece with the tip is usually cut away for stock or soup in commercial kitchens.

                                                                                                    Back in the late 70s when I was in the catering business, we used to cut down the meat on the wingette to hang free, dip in a batter simialr to that used for sweet and sour chicken, deep fry and serve as passed appetizers with Chinese duck sauce>>chicken lollipops. The wingette is my favorite piece of the wing.

                                                                                                    1. re: bagelman01
                                                                                                      Cheese Boy RE: bagelman01 Aug 14, 2013 09:10 PM

                                                                                                      >> 'cut down the meat on the wingette to hang free' <<

                                                                                                      Bagelman01, did you keep both bones or was one removed?
                                                                                                      The two bones would look somewhat strange, no?

                                                                                                      1. re: Cheese Boy
                                                                                                        John E. RE: Cheese Boy Aug 14, 2013 10:52 PM

                                                                                                        Jacques Pepin demonstrates making a 'lollipop' from the 'wingette'.

                                                                                                        Be sure to watch the entire video on how to debone a chicken.

                                                                                                        I have used this technique on both chicken and turkey with success.

                                                                                                        1. re: John E.
                                                                                                          CDouglas RE: John E. Aug 15, 2013 07:38 AM

                                                                                                          I used to lollipop both the drums and the wingettes when I first introduced my kids to hot wings. Removed the smaller bone from the wingette and then inverted the meat over the top of the larger bone. Deep fried and mixed them with a mild mixture of Frank's and butter. Familiar and easy for kids to eat and somewhat less messy. Easier to dip as well.

                                                                                                        2. re: Cheese Boy
                                                                                                          bagelman01 RE: Cheese Boy Aug 15, 2013 03:56 AM

                                                                                                          we tried them both ways and found that leaving both bones, still attached at both ends gave a better gripping surface for guests
                                                                                                          It reminded me of the kiddie safety lollipop sticks that were a continuous loop so that the kid could'nt harm him/herself with a stick end

                                                                                                          1. re: bagelman01
                                                                                                            Cheese Boy RE: bagelman01 Aug 15, 2013 08:26 PM

                                                                                                            Thanks Bagelman.
                                                                                                            Those two bones resemble a closed safety pin.

                                                                                                  3. c
                                                                                                    Cilantra RE: ipsedixit Aug 23, 2013 12:09 PM

                                                                                                    Where I live (in Ontario, Canada), whole chickens come minus neck and all the giblets. Very frustrating.

                                                                                                    5 Replies
                                                                                                    1. re: Cilantra
                                                                                                      ipsedixit RE: Cilantra Aug 23, 2013 07:25 PM

                                                                                                      Hmm, I don't believe the Pope's Nose counts as "giblets".

                                                                                                      1. re: ipsedixit
                                                                                                        Cilantra RE: ipsedixit Aug 24, 2013 04:27 AM

                                                                                                        No, the Pope's Nose isn't giblets, but then, the discussion was about "your favourite part of the chicken," and several people mentioned the gizzard/liver/kidney. Oh, and the neck (which of course also isn't in the "giblets" category.)

                                                                                                        1. re: Cilantra
                                                                                                          sunshine842 RE: Cilantra Aug 24, 2013 05:01 AM

                                                                                                          and it's all typically lumped under "offal"

                                                                                                          1. re: sunshine842
                                                                                                            Cilantra RE: sunshine842 Aug 24, 2013 05:28 AM

                                                                                                            Which some people are convinced is an alternative spelling of "awful."

                                                                                                            1. re: Cilantra
                                                                                                              sunshine842 RE: Cilantra Aug 24, 2013 12:35 PM

                                                                                                              More's the pity.

                                                                                                    2. petek RE: ipsedixit Aug 23, 2013 06:20 PM

                                                                                                      I love breaking down a whole roasted chicken and devouring all the nasty bits,the crispy skin the neck, pope's nose,backbone and all the juicy stuff that clings to them. I could give two farts about the breasts..
                                                                                                      Dark meat all the way!

                                                                                                      3 Replies
                                                                                                      1. re: petek
                                                                                                        Tripeler RE: petek Aug 24, 2013 06:47 AM

                                                                                                        "Dark meat all the way!"

                                                                                                        Well, that's where the flavor is. Apparently, Petek, you do know your stuff.

                                                                                                        1. re: petek
                                                                                                          Cheese Boy RE: petek Aug 27, 2013 09:48 PM

                                                                                                          After studying your avatar for a brief (or lengthy) moment, I think it's clear to us that "upper parts" are not what you're after. It's the TAIL that you prefer. ;- )

                                                                                                          1. re: Cheese Boy
                                                                                                            petek RE: Cheese Boy Aug 28, 2013 03:59 AM

                                                                                                            Only when it comes to poultry.... :)

                                                                                                        2. Delucacheesemonger RE: ipsedixit Aug 28, 2013 04:49 AM

                                                                                                          While l do like the oyster and the thigh, l do not eat breast meat, the poor unmentioned heart is my true love. Looks like me and linguafood get them all.

                                                                                                          4 Replies
                                                                                                          1. re: Delucacheesemonger
                                                                                                            ricepad RE: Delucacheesemonger Aug 28, 2013 11:39 AM

                                                                                                            I blame Bill Cosby for the heart's relatively low position on my list.

                                                                                                            1. re: Delucacheesemonger
                                                                                                              sunshine842 RE: Delucacheesemonger Aug 28, 2013 07:06 PM

                                                                                                              not til you get past me.

                                                                                                              If I'm not making gravy, the livers and heart are mine.

                                                                                                              If it's gravy, they go to the dog.

                                                                                                              1. re: sunshine842
                                                                                                                linguafood RE: sunshine842 Aug 29, 2013 07:51 AM

                                                                                                                You don't add the heart and liver to the gravy? Shame.

                                                                                                                1. re: linguafood
                                                                                                                  sunshine842 RE: linguafood Aug 29, 2013 08:04 PM

                                                                                                                  sometimes yes, sometimes no. If I've got a houseful coming, I'll just buy giblets to make gravy...and when there's plenty of hearts and livers, there's usually more than you can gracefully chop/blend into the gravy.

                                                                                                            2. s
                                                                                                              Sharuf RE: ipsedixit May 16, 2014 11:08 PM

                                                                                                              I do wish Trader Joes would sell thighs in their proper form -- bone-in, skin on.

                                                                                                              1. a
                                                                                                                acgold7 RE: ipsedixit May 17, 2014 10:21 AM

                                                                                                                We go through about a dozen Turkeys a day, so we sell plenty of the tails, which are undeniably the best part as far as I'm concerned. For those guests who have never eaten one, we explain that they are the bacon of the bird. We sometimes have to buy extras by the case, and when we do they are enormous -- on the order of a half pound per tail. We do them Smoked, Roasted and Buffalo Style. And if you haven't had one Buffalo Style, you have not lived.

                                                                                                                Other great and neglected parts are, as noted above, the Oyster, which our cooks usually do reserve for themselves unless I am in the house, and a fantastic part that's usually too small to pay attention to on a chicken but is fabulous on a Turkey, which is the Scapula Meat, that beautiful cutlet-like piece where the long thin shoulder blades run down the upper back behind the wings. You can actually buy these by the case as well, and we often run a Piccata or Turkey Fried Steak special and they sell out in minutes.

                                                                                                                There's another thread on Turkey Tails and on it is a photo of doing them braised, I believe.

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