Since a lot of us know that poultry is a healthy, lean protein source, we usually eat it for dinner. But chances are that you may be overlooking the most nutritional part of your bird.
According to a recent study published in the Nutrition and Dietary Studies of America, the pygostyle—a tiny, heart-shaped flap covering the chicken’s posterior where its tail feathers gather—is a nutritional powerhouse. Advertisement.
Pygostyle, also known as chicken butt, parsons nose, or pope’s nose, is an excellent source of protein that has been demonstrated to include a sizable amount of calcium and iron. An average chicken breast provides eight percent iron and two percent calcium. But, the pygostyle, as small as it is, contains nearly 11 percent iron and eight percent calcium.
Theres a bit of controversy over this part of the bird in the culinary world. Some chefs, such as Heston Blumenthal, feel that removing the pygostyle prior to roasting the chicken whole is better because they think it adds a bitter flavor. Is this true for you? Some home cooks just ignore this body part, not even realizing it exists. And yet others feel that its a delicacy that cannot be missed. Advertisement.
Chances are though, that with this new finding, more people will be cooking and enjoying the popes nose. Roasting your own bird is the best way to enjoy the benefits of this part of the bird. If youve never roasted your own chicken or turkey, watch the video below for a quick tutorial. If youre looking for a little inspiration, weve gathered a handful of our favorite roast chicken recipes below.
Furthermore, April Fools! There is no proof that the pope’s nose is nourishing that we are aware of. Happy April First!.
The humble turkey, a centerpiece of many a festive gathering, harbors a curious secret: a fleshy protuberance at its posterior end, affectionately (or perhaps not so affectionately) known as the “pope’s nose.” This culinary enigma has sparked countless dinner table debates, leaving many wondering about its origins and culinary fate.
What is the Pope’s Nose?
The pope’s nose, also known as the parson’s nose, bishop’s nose or sultan’s nose, is the technical term “pygostyle.” This bony structure, formed by the fusion of the final few caudal vertebrae, serves as an anchor for the tail feathers and their associated musculature. In a cooked turkey the pygostyle appears as a fleshy bump, often containing the uropygial gland, which produces preen oil.
Etymology: A Tale of Noses and Religious Intrigue
The origins of the “pope’s nose” moniker are shrouded in the mists of time. Some believe it emerged in 17th-century Britain during a period of anti-Catholic sentiment, with the implication that the prominent nose of the pope resembled the less-than-appealing turkey tailbone. Others suggest it was a playful jab at Protestant clergy, with the “parson’s nose” variation gaining traction in the 19th century.
Culinary Delights or Discard? The Fate of the Pope’s Nose
While some consider the pope’s nose a culinary delicacy, others prefer to discard it. Nutritionally, it boasts a surprisingly high content of iron and calcium, exceeding even chicken breast. Some cultures, like Asia, have embraced the pope’s nose as a traditional folk remedy for skin ailments.
Cooking the Pope’s Nose: A Culinary Adventure
For those who dare to venture beyond the traditional roasted turkey the pope’s nose offers a unique culinary experience. Deep-frying with chiles and rice wine, stir-frying with vegetables or simply enjoying it straight off the roasted bird are just a few ways to savor this peculiar delicacy.
The pope’s nose, a seemingly insignificant part of the turkey, holds a fascinating story that intertwines history, religion, and culinary traditions. Whether you choose to savor it or discard it, this quirky culinary feature serves as a reminder that the world of food is full of unexpected surprises, waiting to be explored and enjoyed.
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Since a lot of us know that poultry is a healthy, lean protein source, we usually eat it for dinner. But chances are that you may be overlooking the most nutritional part of your bird.
According to a recent study published in the Nutrition and Dietary Studies of America, the pygostyle—a tiny, heart-shaped flap covering the chicken’s posterior where its tail feathers gather—is a nutritional powerhouse. Advertisement.
The pygostyle — also known colloquially as the popes nose, parsons nose or chicken butt — is not only a great source of protein but has now been found to house a high concentration of iron and calcium. An average chicken breast provides eight percent iron and two percent calcium. But, the pygostyle, as small as it is, contains nearly 11 percent iron and eight percent calcium.
Theres a bit of controversy over this part of the bird in the culinary world. Some chefs, such as Heston Blumenthal, feel that its best to remove the pygostyle before roasting an entire chicken as they say it can impart a bitter flavor. Some home cooks simply overlook this body part not even aware of its existence (Is this true for you?). And yet others feel that its a delicacy that cannot be missed. Advertisement
Chances are though, that with this new finding, more people will be cooking and enjoying the popes nose. Roasting your own bird is the best way to enjoy the benefits of this part of the bird. If youve never roasted your own chicken or turkey, watch the video below for a quick tutorial. If youre looking for a little inspiration, weve gathered a handful of our favorite roast chicken recipes below.
Furthermore, April Fools! There is no proof that the pope’s nose is nourishing that we are aware of. Happy April First!.
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