The term “parson’s nose” comes from the idea of an arrogant English parson having “his nose in the air” like a chicken’s rear. If you’re wondering, it’s the butt of every joke.

A parson’s nose is the triangular stub where tailfeathers grow on poultry. Also called the pygostyle, the fleshy tail is either cut off after trussing the bird, or left on and eaten as a delicacy. Chances are if you’re cooking, you’ll be trying the pope’s nose (another nickname).  

Use today’s Word of the Day: How To Make Roast Chicken