You know that knobby, fleshy, fatty thing that sticks our from the rump of a turkey (or chicken) - the part from where the tail feathers hail? On a fried chicken it’s that super crunchy, extra greasy part that almost everybody loves although they may not know what it is or that it has a nickname and a legend.

Known as the Pope’s Nose, Parson’s Nose or, in the Middle East, the Sultan’s Nose, the proper name for this part is the pygostyle.

Some say that the monikers originated as a derogatory term meant to demean Catholics in England during the late 17th century.

Filed Under: Culinary History