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I love them--we rarely, if ever, eat white meat chicken. Thighs are definitely the way to go for flavor. And of course, the tail of the turkey! In the primarily protestant Mid-South where I grew up, it's called the Parson's nose!
When I was looking for the picture to post, I saw one of chicken oysters on a skewer. I might serve them in small au gratin dishes.
... is enough reason for me not to..
That sounds rather ignorant to me. Not all French food is weird, not all English food is bland and not all Indian food is spicy.
Now sought after? I've been eating them for decades. One evening when I was a little girl, I sat at the table with my father after dinner while he picked at the chicken carcass. He held out a little piece of chicken and said, "Try this. It's the best part of the chicken." I've loved them ever since.
I don't think he told anyone else in the family about them, because after everything else had been eaten, they were always still there.
Quote:
Originally Posted by Macgregorsailor51
What ever you choose to call them they are often used in soups etc because there really is no way I have ever seen to present them nicely.. Well other than small oval chunks of chicken.. The tail portion of a chicken or turkey is FAT and SKIN.. if that's what you like to eat ( fat and skin ) no doubt this would interest you too hahahaha http://www.amazon.com/Creamed-Possum...KSSXHMEPDHN5P7
I agree with the poster who commented something along the lines of, just because the French eat it...... is enough reason for me not to.. Often these Now Sought after Morsels were at one time totally undesirables or thought of as lowly peasant or cat food..
If you've ever eaten dark meat on a chicken, you've probably eaten these without knowing what they are called. I always loved that piece of the meat but I had never heard it referred to as anything special until I saw it on Emeril one night. Whenever I'm deboning boiled chicken for soups and stews, they go right into my mouth!
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