When you roast a chicken in our house, the rule is the roaster gets the tail. Why? Because
there is only one. Though I am sure there has to be a glut of chicken tails somewhere. The market for boneless and portioned chicken parts means that these delicious tails are being left on a carcass destined for stock. That is truly terrible. These tails need to be freed from the stock pot and put on a pedestal or at least in a paper cone after they have been fried and served alongside some yuzu kosho mayonnaise.
For now, we get one tail at a time. Hopefully soon we will have more than one to fight over. Of course with only one tail it certainly motivates both of us to be the one to cook dinner.
*We are currently looking for sources for a variety of tails: chicken, duck, turkey, pintade. Perhaps a frito misto of tails is in order.
For now, we get one tail at a time. Hopefully soon we will have more than one to fight over. Of course with only one tail it certainly motivates both of us to be the one to cook dinner.
*We are currently looking for sources for a variety of tails: chicken, duck, turkey, pintade. Perhaps a frito misto of tails is in order.
