Poultry cut: where it is, price, recipes
Bonjiri (tail)
The tail, gland removed: fat and springy meat that crackles over the coals. Each bird has just one, so a single skewer takes several chickens.
- Grilled
$3/ lb
- In French
- Bonjiri (croupion)
- French cuts
- Croupion
- Where it sits
- Leg. The oyster's French name, sot-l'y-laisse, mocks the diner who never knew to look for it and left it on the bones.
- Tenderness
- 3/5
- Flavor
- 5/5
- Marbling
- 5/5
- Price
- $3 / lb ·
- Actual size
- ~4 cm
Compared with its neighbors
Compared with Sori (oyster), Bonjiri (tail) is less tender (3/5 vs 5/5), more marbled (5/5 vs 3/5) and costs $15 a pound less.
Compared with Tebasaki (wing flat and tip), Bonjiri (tail) is more flavorful (5/5 vs 4/5), more marbled (5/5 vs 3/5) and costs $1 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Bonjiri (tail) | 3/5 | 5/5 | 5/5 | $3 / lb | Grilled |
| Sori (oyster) | 5/5 | 5/5 | 3/5 | $18 / lb | Grilled |
| Tebasaki (wing flat and tip) | 3/5 | 4/5 | 3/5 | $4 / lb | Grilled |
