Poultry cut: where it is, price, recipes
Pope's nose (tail)
The tip of the back where the tail feathers grow, along with the oil gland that waterproofs them, best cut out before cooking. Roasted, it is pure crisp skin and fat: some leave it, others fight over it.
- Roasted
- Grilled
$3/ lb
- In French
- Croupion
- Japanese side
- Bonjiri (tail)
- 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
- 4/5
- Marbling
- 5/5
- Price
- $3 / lb ·
- Actual size
- ~4 cm
Compared with its neighbors
Compared with Wing flat (wingette), Pope's nose (tail) is more marbled (5/5 vs 3/5) and costs $1 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Pope's nose (tail) | 3/5 | 4/5 | 5/5 | $3 / lb | Roasted, Grilled |
| Wing flat (wingette) | 3/5 | 4/5 | 3/5 | $4 / lb | Roasted, Grilled, Boiled |
