Pfaffenschnittchen
Pfaffenschnittchen or chunks , French sot-l'y-laisse ( something like “a fool who lets it lie”), are two small fillet-like pieces of meat from poultry . They lie inconspicuously in the rear area of the back above the legs in skeletal hollows on both sides of the spine.
The Pfaffenschnittchen differs from breast and leg meat in its darker color, its more intense aroma and a particularly tender, juicy consistency that is not lost even after long cooking, so that it can be seared or braised .
Long forgotten in German cuisine, in France , Belgium and Luxembourg Pfaffenschnittchen are considered to be the best chicken meat from which one's own dishes are prepared. Today it is also widespread again in top German gastronomy - under the French name Sot-l'y-laisse.
In Germany, Pfaffenschnittchen are rarely available on their own, but they are contained in the inexpensive chicken back pieces, which are intended for making chicken broth and are usually thrown away after they have been boiled. The fillets made up of around three to four pieces of back are required for a starter portion.