Two coin-sized nuggets sitting in hollows on the back, either side of the spine. They are the most tender and best-flavoured meat on the entire bird and there are only two per chicken, which is why the French name translates roughly as "the fool leaves it there".
Profile
Tenderness90
Fat55
Umami94
Price88
Pairs with
Roasting92
Skewers80
Recommended cooking
74°CWith the whole bird
They cook in place while the bird roasts; the only skill involved is remembering to go looking for them afterwards.
How to pick it
Turn a roasted chicken over before carving and scoop them out with a spoon — they are hidden from above.
Signature dishes
Grading & naming
Tiny yield per bird — freshness and careful butchery matter far more than any stamp.
Nutrition · Per 100 g raw edible portion
165kcalCalories
19gProtein
9.5gFat
2.6gSaturated fat
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.