Popes Nose

Ever wonder why that little triangular tail is always left on the whole chicken? (Yeah, I have never wondered either) This is called the Pope’s, or Cardinal’s, nose. It at one time was a derogatory term for an Italian because of the disdain the population had with the Pope at one time. And because it reminded many of the nose of an Italian, especially the Italian Pope at the time, the name stuck. This little wedge of skin and fat is treasured by chefs all over the world for stocks and broths because of its high fat and is the perfect item to give flavor to soups and sauces. But then again, how many times have you seen these sold by the pound?

Chicken with Glazed Apples and Vegetables

1 tablespoon vegetable oil
1(2-2 1/4 pound) whole fryer/roaster chicken
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 apples, peeled and wedged thinly
2 cups frozen vegetable medley*
3 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup orange juice

Break down the chicken into 6 pieces, thigh, leg and breast of both sides of the chicken. In small bowl, combine garlic powder, cayenne powder, salt and pepper. Rub in equal amounts of spices on all sides of the chicken pieces. Heat oil over medium-high heat in a large skillet. Add the chicken and cook 3-4 minutes per side, or until well browned. Reduce heat to medium, cover and cook for 30 minutes, or until done and 165-degrees F in the thickest part of the breast or thigh. Remove to a plate and wrap with tin foil to keep warm. Add the sugars, cinnamon, orange juice and apples, stir to lift up the fond on bottom and cook 1 minute. Add vegetables and cook an additional 3 minutes, glazing the fruit and vegetables. When heated thorough, distribute the chicken among 2 serving plates, top with glazed vegetables and serve.

*Carrots, broccoli and cauliflower