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Pope's Nose

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

    1. 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

        Yep.

        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

          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. skin, dark and crisp. Second place, thigh.

        1. 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. 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

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

              1. re: sunshine842

                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

                  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

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

                    1. re: GraydonCarter

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

                      1. re: sunshine842

                        favorite part and now my favorite terms too

                        1. re: thimes

                          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

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

                    2. re: sunshine842

                      "because they just fell off"

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

                    3. re: Paprikaboy

                      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.