Maybe It's the Lips?

I may be something of a city girl, inasmuch as I prefer to vacation in facilities where the walls are made of wall, but I am somewhat sanguine in the ways of the meat. While I have never personally slaughtered a chicken, I know where McNuggets come from. Bad example. I don't think anyone, including Ray Kroc, knows where McNuggets come from. Let's just say that I am under no delusions that boneless, skinless chicken breasts sprout in little styrofoam trays at the supermarket. While I promised Emp. Peng. that the Rookery would be a "no livestock" zone (the resident cat lumps often straining the definition of "live," let alone "stock"), I have no compunction about paying someone else to raise my livestock for me. No omnivore does, but in my case, I pay the person directly.

The farmer I get my beef from is branching out into poultry. Yesterday I put dibs on 4 chickens that Kathy tells me will be free range if they ever get up the bird cajones to leave the barn. As part of the dibs-calling process, Kathy walked me through the per-chicken costs ($1.75 to slaughter and de-entrail them, 10 cents for whatever "De-necking" means, etc.). Since these will be custom slaughtered per pre-order, I have options about whether I want my birds whole, split, quartered, or the seven-piece cut.

Hold the phone. Seven pieces? Chickens, like most birds, mastered bilateral symmetry ages ago. Draw a line down the middle of a chicken, and you end up with one of everything on each side. That should leave an even number of chicken parts. We can't figure out what that seventh piece is.