Jake Harper
The chicken's rear end has many names, including chicken butt, chicken tails, pope's nose, parson's nose, bishop's nose, sultan's nose, pygostyle, bonjiri, and sankaku. The term parson's nose is thought to have originated in the 15th or 18th century from the notion that an English parson may have his nose in the air, similar to the upturned appearance of a chicken's rear end. While chicken butt may be considered undesirable in many parts of the world, it is a delicacy in some Asian countries and is known by more flattering names such as bonjiri and sankaku in Japan and puwet ng manok in the Philippines.
| Characteristics | Values |
|---|---|
| Colloquial names | Parson's nose, Pope's nose, Bishop's nose, Sultan's nose, Turkey tail, Turkey butt, Pygostyle |
| Description | Fleshy protuberance at the rear end of a bird |
| Location | Where the tail feathers grow on poultry |
| Culinary usage | Usually chicken, duck, or turkey |
| Popularity | Considered a delicacy in many parts of Asia |
| Preparation | Can be eaten or cut off after trussing the bird |
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What You'll Learn
The parson's nose is also known as the pygostyle
The pygostyle is believed to have evolved early in the Cretaceous period, approximately 140-130 million years ago. The earliest known species to possess a pygostyle were members of the Confuciusornithidae. This evolutionary development provided an advantage for flight control, as a completely mobile tail could be detrimental in this regard.
The term "parson's nose" is derived from the notion of an arrogant English parson with "his nose in the air", resembling a chicken's rear. This phrase first appeared in the 15th or 18th century, with the latter date being associated with the first appearance of "pope's nose" in 1786. The usage of these terms is influenced by religious perspectives, with "parson's nose" dating back to 1839 and being more common from a Protestant standpoint. Variants like "bishop's nose" and "sultan's nose" emerged in the 20th century.
While chicken butt or parson's nose may be considered undesirable in some parts of the world, it is a delicacy in many Asian countries. In Japan, pygostyle is known as bonjiri or sankaku, seasoned with salt or tare sauce, and grilled over charcoal. In Taiwan, it is barbecued on skewers, resembling satay, and sold at night markets. It is also popular street food in the Philippines and Thailand, where it is cooked over a charcoal fire.
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It is the triangular stub where tail feathers grow
The parson's nose is the triangular stub where tail feathers grow on poultry. This fleshy tail is also known as the pygostyle. The term "parson's nose" is derived from the image of an arrogant English parson with "his nose in the air", resembling a chicken's rear. The pygostyle is formed by the fusion of the final few caudal vertebrae in birds, providing a base for the tail feathers and musculature. It is commonly found in chickens, turkeys, and other poultry dressed for cooking.
The pygostyle has different names depending on cultural and historical contexts. "Parson's nose" is a humorous term that originated in England during the 15th or 18th century. Other variants include "pope's nose," which may have derogatory origins towards Catholics, "sultan's nose," coined during the wars against the Ottoman Empire, and "bishop's nose."
In some parts of Asia, the pygostyle is considered a delicacy. In Japan, it is known as "bonjiri" or "sankaku" and is grilled over charcoal. In Taiwan, it is barbecued on skewers, similar to satay. However, in Western cultures, the parson's nose is often removed before cooking as it can make the dish greasy or bitter.
The pygostyle also has a functional purpose in birds. It contains the uropygial gland, which produces preen oil used by birds for grooming. This evolutionary advantage may have originated during the Cretaceous period, providing better flight control compared to the fully mobile tails of earlier species.
While the parson's nose may be a source of humour or delicacy, it is important to note that it is not a widely consumed part of the chicken in Western cultures. It is often considered an unwanted cut of meat, sometimes referred to as "chicken butts" or "chicken tails." However, in some parts of the world, it has found a place in culinary traditions, whether as a delicacy or a functional ingredient.
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It is usually cut off before cooking
The parson's nose, or the chicken's bum, is usually cut off before cooking for a few reasons. Firstly, it is considered to be a waste product and is not suitable for human consumption. The parson's nose is primarily made up of fat and connective tissue, which can be tough and chewy, even after cooking. Additionally, it can be a source of bacteria, which can contaminate the rest of the chicken during the cooking process if not handled and cooked properly.
From a culinary perspective, removing the parson's nose also helps in achieving even cooking of the chicken. The breast and dark meat of a whole chicken cook at different rates, and the presence of the parson's nose can further slow down the cooking process for the meat closest to it. By removing it beforehand, cooks can ensure that the chicken cooks more evenly and efficiently.
In some cases, the parson's nose may be left on during the cooking process to help keep the chicken moist. The fat in the parson's nose can help baste the meat, keeping it juicy and flavourful. However, this is not a common practice due to the aforementioned concerns about bacteria and even cooking.
Historically, there may have been cultural and economic reasons for removing the parson's nose before cooking. In some cultures, it was considered a sign of respect to remove the parson's nose and offer it to a guest or person of importance. Additionally, in lean times, no part of the animal would be wasted, and the parson's nose would be used to make chicken fat, which could be used for cooking or making soap.
Today, it is uncommon to find the parson's nose left on a chicken in a grocery store or butcher shop. While it may be removed for cultural, culinary, or safety reasons, it is also a practical choice to ensure consumers have a consistent and safe product that is easy to cook.
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The term 'parson's nose' originated in England in the 15th century
The term "parson's nose" is said to have originated in England in the 15th century. The name comes from the idea of an arrogant English parson having "his nose in the air", resembling a chicken's rear. This notion is supported by an anecdote from St Mary's Church in Nantwich, where a vicar, who was slow to pay or did not pay a carpenter for his work, had his face with a prominent nose carved into the rear end of a bird on a choir stall. The carving can still be seen today.
The parson's nose is the triangular stub where the tail feathers grow on poultry. It is also known as the pygostyle, a skeletal condition in which the final few caudal vertebrae are fused into a single ossification, supporting the tail feathers and musculature. The pygostyle is the main component of the uropygium, a structure found at the posterior end of a bird, commonly a chicken or turkey, that has been prepared for cooking.
The use of the term "parson's nose" appears to be humorous and informal, with some sources even considering it obsolete. It is not an everyday word and may cause confusion, especially for non-native English speakers. However, it is believed to be better understood than other alternatives like "chicken butt" or "chicken tails".
The parson's nose is usually cut off after trussing the bird, but it can also be left on and eaten as a delicacy in some parts of the world, particularly in Asia. In Japan, the pygostyle is a popular delicacy known as bonjiri or sankaku, seasoned and grilled over charcoal. In Taiwan, it is skewered and barbecued, similar to satay, and sold at night markets. While it is considered a delicacy in some cultures, others view it as an unhealthy cut with high fat content, leading to its ban in Samoa between 2007 and 2013 to combat obesity.
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The parson's nose is considered a delicacy in some parts of the world
The parson's nose, also known as the pope's nose, pygostyle, bishop's nose, or sultan's nose, is the triangular fleshy protuberance found at the rear end of a bird, commonly a chicken or turkey. It is considered a delicacy in some parts of the world, although it is sometimes cut off after trussing and discarded.
In places like Micronesia, Samoa, and Ghana, there is a market for turkey tails or turkey butt, which is essentially the pygostyle of a turkey. After World War II, cheap imported turkey tails became popular in Samoa, but due to their high fat content, they were banned from 2007 to 2013 to combat obesity. Despite this, the parson's nose is still considered a delicacy in Samoa, where it is known as "chicken butt" or "chicken batty" in Jamaica.
The parson's nose is also considered a delicacy by some individuals, as evidenced by online forums and cooking websites. Some people stir-fry, casserole, or marinate the parson's nose with various ingredients, indicating that they enjoy consuming it.
The term "parson's nose" is derived from the notion that an English parson may 'have his nose in the air', resembling the upturned rear end of a chicken. The phrase "parson's nose" dates back to the early 19th century, and the usage of these types of phrases was often dependent on a Catholic or Protestant viewpoint.
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Frequently asked questions
The term "parson's nose" comes from the idea of an arrogant English parson having "his nose in the air" like a chicken's rear. It is the triangular stub where the tail feathers grow on poultry.
The parson's nose is also referred to as the pygostyle, pope's nose, bishop's nose, sultan's nose, or turkey tail.
The parson's nose is usually cut off after trussing the bird. However, it is considered a delicacy in some parts of Asia, such as Japan, Taiwan, the Philippines, and Thailand.
