Jake Harper
The anus of a chicken, more commonly known as its butt hole, is called a vent or a cloaca. While chicken butt is considered unappetizing in many parts of the world, it is a delicacy in many parts of Asia and is consumed as street food in countries like the Philippines and Thailand. It is also known as the pygostyle, which is the heart-shaped flap covering the posterior of the chicken or turkey.
| Characteristics | Values |
|---|---|
| Name | Vent, Cloaca, Pygostyle, Parson's Nose, Pope's Nose, Sultan's Nose, Bonjiri, Sankaku |
| Location | Posterior, where the tail feathers gather |
| Texture | Juicy, melt-in-your-mouth, cartilage-like |
| Popularity | Delicacy in many parts of Asia, including Japan, the Philippines, Thailand, and some South Pacific Islands like Micronesia and Samoa, as well as Ghana |
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What You'll Learn
The chicken anus is called a vent or cloaca
The chicken anus is commonly referred to as a vent or a cloaca. While the consumption of chicken buttocks is frowned upon in many parts of the world, it is considered a delicacy in several Asian countries. In Japan, for instance, the pygostyle, or the heart-shaped flap of skin covering the posterior where the tail feathers gather, is consumed as "bonjiri" or "sankaku", seasoned with salt or tare sauce, and grilled over charcoal. The pygostyle is also savoured in some South Pacific Island nations like Micronesia and Samoa, as well as in Ghana.
The chicken anus has several colloquial names, such as "Parson's Nose", "Pope's Nose", and "Sultan's Nose", which arose from cultural and religious connotations. These terms are less commonly used to refer to the chicken's posterior in contemporary times.
In addition to its culinary uses, the chicken anus has been purported to have medicinal properties in some Asian countries. It is believed that consuming chicken tailbones can help improve skin health due to their high collagen content.
While the chicken anus may be referred to by various names, its anatomical term is cloaca. This multi-purpose orifice serves as the chicken's digestive, urinary, and reproductive tract opening. The cloaca is a common feature in birds and some reptiles, providing a single outlet for multiple bodily functions.
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In Japan, chicken butt is called bonjiri or sankaku
In Japan, the anus of a chicken is considered a delicacy and goes by the names bonjiri or sankaku. Bonchiri, or bonjiri, is used interchangeably depending on the region in Japan. This part of the chicken is also known as the chicken's "tail" or pygostyle, which is the heart-shaped flap covering the posterior where the tail feathers gather. Bonjiri or sankaku is the plump triangle of meat at the tail end of the chicken. It is considered a delicacy in Japan due to its juicy texture and high fat content, which comes from the oil glands used for preening feathers.
Bonjiri is commonly found in yakitori restaurants, where it is seasoned with salt or tare sauce and grilled over charcoal. The high fat content and collagen in the meat give it a melt-in-your-mouth texture when cooked slowly over low heat, resulting in a crispy exterior. The preparation of bonjiri involves butchering the meat to remove excess cartilage, skewering it, and roasting it over charcoal or coals. This cooking method creates a toothsome crunch on the outside while maintaining a juicy interior.
The term "bonjiri" is derived from the Japanese word "bon" or "ban," meaning "tail," and "jiri," which refers to the base or root of something. Thus, "bonjiri" literally translates to "tail root." The alternative name "sankaku" directly translates to "triangle," reflecting the triangular shape of the meat cut.
While chicken butt may be considered unappetizing in some parts of the world, it has gained a culinary appreciation in Japan. The Japanese have elevated this cut of meat by giving it fancy names and incorporating it into their cuisine as a delicacy. The preparation and cooking techniques used in yakitori enhance the flavour and texture of bonjiri, making it a sought-after dish for those who appreciate its unique taste and mouthfeel.
In conclusion, the Japanese names bonjiri and sankaku refer to the anus of a chicken, and this particular cut of meat has been transformed from a potentially unappealing body part into a delicacy in Japan through culinary techniques and cultural appreciation. Its juicy texture, high fat content, and crispy exterior have made it a popular dish in yakitori restaurants, showcasing the Japanese ability to find flavour and enjoyment in even the most unexpected places.
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In the Philippines, it is called puwet ng manok
While chicken butt is shunned in many parts of the world, it is considered a delicacy in many parts of Asia. In the Philippines, chicken butt is known as "puwet ng manok" and is often sold as street food. It is typically barbecued on a stick over a charcoal fire.
The pygostyle, or chicken butt, is the heart-shaped flap covering the posterior where the tail feathers gather. It is also known as the vent or cloaca. The pygostyle is considered a delicacy in Japan, where it is called "bonjiri" or "sankaku," meaning triangle. It is seasoned with either salt or tare sauce and grilled over charcoal, resulting in a juicy, melt-in-your-mouth texture with a crispy crunch on the outside.
In other parts of Asia, chicken butt is known by different names and is also enjoyed as a tasty treat. For example, in Thailand, it is called "ตูดไก่ย่าง" or "dtòot gài yâang." Similarly, in some South Pacific Islands like Micronesia and Samoa, as well as in Ghana, turkey pygostyle is savoured as a delicacy.
The chicken's pygostyle is particularly fatty as it contains the oil glands used for preening feathers. It also boasts a high collagen content, contributing to its melt-in-your-mouth texture and making it a sought-after delicacy in many parts of the world. In some cultures, chicken tailbones are even believed to be a traditional folk remedy for bad skin due to their collagen content.
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In Thailand, it is called dtòot gài yâang
Chicken buttocks, or the pygostyle, are considered a delicacy in many parts of Asia, including Thailand. In Thailand, the chicken butt is known as "dtòot gài yâang" (ตูดไก่ย่าง). This dish is made by barbecuing the chicken's pygostyle, or butt, on a stick over a charcoal fire. The tail meat is the fattiest cut of meat from a chicken as it contains the oil glands for preening feathers, and it is also high in collagen. This results in a juicy texture and a crispy crunch when cooked properly over a low heat.
The pygostyle is the heart-shaped flap covering the posterior of a chicken or turkey, where the tail feathers gather. While it may not be the most sought-after part of the bird in Western cultures, it is considered a delicacy in several Asian countries, including Japan, the Philippines, and Thailand. In Japan, it is called "bonjiri" or "sankaku" and is seasoned with either salt or tare sauce before being grilled over charcoal. In the Philippines, the dish is known as "Puwet ng manok".
The practice of consuming chicken buttocks is not limited to Asia. In Western cultures, the pygostyle is commonly referred to as the "Parson's Nose," a term that originated in the 15th century from the notion that it resembled an English parson with "his nose in the air." Similarly, the term "Pope's Nose" may have been used to demean Catholics in the 17th century. During the war against the Ottoman Empire, it was also called the "Sultan's Nose." While these names may carry derogatory connotations, the pygostyle remains a popular dish in some parts of the world.
In Thailand, the consumption of chicken buttocks, or "dtòot gài yâang," is likely influenced by cultural and culinary traditions that value the use of various parts of the animal. The specific name, "dtòot gài yâang," may have cultural or historical significance, reflecting the unique characteristics of the Thai language and cuisine. The dish is prepared by barbecuing the pygostyle on a stick, adding a distinct flavour and texture to the fatty and collagen-rich meat.
While the idea of consuming chicken buttocks may be off-putting to some, it is a delicacy enjoyed by many in Thailand and other parts of Asia. The name "dtòot gài yâang" reflects the local language and culture, and the dish is prepared using traditional cooking methods. As with many culinary traditions, the preparation and presentation of this dish may vary across regions, reflecting the diverse and dynamic nature of Thai cuisine.
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In the West, it is known as the Parson's, Pope's, or Sultan's Nose
While the anus of a chicken is commonly referred to as the chicken's "butt", it is also called the pygostyle, which is the scientific name for the heart-shaped flap covering the posterior where the tail feathers gather. In the West, this is also known as the Parson's Nose, the Pope's Nose, or the Sultan's Nose.
The term "Parson's Nose" originated in the 15th century from the notion that an English parson has "his nose in the air" like a chicken's rear end. The similarly derogatory "Pope's Nose" may have originated in the 17th century to demean Catholics. During the war against the Ottoman Empire, the term "Sultan's Nose" was used. These nicknames compare the chicken's rear end to the noses of dignitaries.
In some parts of Asia, the chicken's butt is considered a delicacy. In Japan, it is called "bonjiri" or "sankaku" (meaning triangle), and it is seasoned with either salt or tare sauce and grilled over a charcoal fire. In the Philippines, it is called "Puwet ng manok", and in Thailand, it is called "ตูดไก่ย่าง" ("dtòot gài yâang"). It is also consumed in other parts of Asia as street food, often barbecued on a stick over charcoal.
The chicken's butt is the fattest cut of meat from the bird as it contains the oil glands for preening feathers, and it is also high in collagen. As a result, it has a melt-in-your-mouth texture when cooked slowly and has a crispy outer crunch. A study from Nutrition and Dietary Studies of America found that chicken tailbones are higher in both iron and calcium than chicken breast.
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Frequently asked questions
A chicken's anus is called a vent or a cloaca.
Yes, in the Western world, the anus of a chicken is sometimes referred to as the Parson's Nose, the Pope's Nose, or the Sultan's Nose.
While chicken butt is shunned in many parts of the world, it is considered a delicacy in many parts of Asia, including Japan, the Philippines, Thailand, and some South Pacific Islands like Micronesia and Samoa.
Chicken butt, or pygostyle, is the fattest cut of meat from a chicken due to the presence of oil glands for preening feathers. It is said to be extremely juicy, with a melt-in-your-mouth texture when cooked properly, and a crispy crunch on the outside. It also has a cartilage-like texture.
In Japan, chicken butt (bonjiri or sankaku) is seasoned with salt or tare sauce and grilled over a charcoal fire. In the Philippines and Thailand, it is barbecued on a stick over charcoal.
