Step 6
Remove The Oil Gland

The chicken’s tail has an oil gland on it that almost all people remove during the butchering process. I say almost all because I’ve heard of some who leave the oil gland on. To each his own. I cut it off. Here is a picture of the gland in question:

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Removing the gland is easy enough. Simply position your knife above the gland, as shown in the above photo and slice down. It helps to hold on to it while cutting. You will see the gland itself as you are cutting. It stands out as a deep, yellow color. If one slice does not get it all, make another cut as needed to remove all the yellow.


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And there you have it….

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Here is another view of the gland being cut off.

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Click Here to go to Step 7: Open Up The Back End
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Click Here to read Herrick Kimball's other poultry-related essays.
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6 comments:

TtravisJjames said...

I'm wondering if I need to. I'm not sure what it taste like so I don't know if I should keep it or ditch it. Could someone offer me insight?

juanfahey said...

Remove it and toss it in the junkbin.
It's pure grease and cholesterol.
Personally I also remove the chicken's skin before cooking it in any way.

TtravisJjames said...

People are finding that fat is what we should eat.

juanfahey said...

Yes, of course.
*THIS* people:
[img]http://www.resthavenfuneralservices.com/images/Caisson_Hearse.jpg[/img]

Unknown said...

The pictures are clear enough on this step but when one writes down quick notes and then takes them out to the farm, something gets lost. I read, "get rid of all the yellow," but there is a lot of fat in this area so you'll end up skinning the whole back of the bird. You're going after what feels like a tumor on the butt of the bird.

John Dalton said...

Thanks, came in handy just now. When I said "whole chicken" I really did get a whole one.