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:
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.
And there you have it….
Here is another view of the gland being cut off.
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.
And there you have it….
Here is another view of the gland being cut off.
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