"Old fashioned" Foods You Admit you Like

the part that crossed the fence last

The pygostyle, or pope's nose.

Edited by NorthAmerican to add the link.

Cool NA! I will probably forever think about this every time I cook a chicken or turkey.

I love eating the meat off the neck retrieved from the stock pot. And off the pig tail retrieved from the sauerkraut. Some of the perks of being the cook.

When I was little, my mother would buy turkey necks all the time and the whole family would gnaw them when they were boiled. I have not seen them for sale for at least 30 years, and I miss them.

Smoked turkey neck is pretty common here. People cook it with greens instead of side meat (cured or smoked pork). But you don't see fresh ones.

I buy big bags of chicken necks from my butcher for making chicken stock (I eat the meat, of course). I think most people around here buy them for use as crab bait. Crabbers who use a baited line and neck are generally called chicken-neckers.

Heads are better if you can find them.

Better for bait, I mean. Feet are better for stock.

My mom always puts cut up pieces of chicken neck in her chicken fricazee (I know - spelling). I haven't actually used them for stock, and I haven't had any for awhile. I think I need to get some. Never tried pig tails. I'm making saurkraut soon for the first time. Do you have a recipe Vinny?

Yes, we also bought them for crab bait but we liked them just as much as the crabs did.

If you mean you're making your own from fresh cabbage, I've never done that.

I just rinse the packaged stuff and reheat in sweet cider with a corned pig's tail, which I don't think you'll be able to find anywhere but Baltimore, and that only in November and December.

Fresh sauerkraut is not very difficult to make, but you need to have to want to make a lot of it for the operation to be worthwile -- like a barrel!

http://vegetarian.about.com/od/rawfoodsrecipes/tp/raw-sauerkraut.htm