A woman in Omaha, Nebraska, is puzzled when a friend refers to the fatty tail bump of a cooked chicken as the bishop’s nose. It may have to do with that part’s resemblance on a cooked chicken or turkey to a human nose, or perhaps to a bishop’s miter, and may reflect anti-Catholic sentiment in 17th-century England. This structure is also called the pope’s nose, the parson’s nose, the north end of a chicken flying south, or the last part over the fence. The French term for this morsel is le sot-l’y-laisse, meaning a silly person leaves it, the idea being that only a fool would pass up this savory bite. This is part of a complete episode.
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I always thought that “le sot l’y laisse” refers to the chicken oyster(s), the two little round morsels of chicken meat at the lower back of a chicken near the thigh. Easy to miss (or forget) when you cut up a chicken (or other poultry for that matter)?