It's the pope's nose on a turkey at Christmas. I know, because Terry Wogan said so. Once your chicken/turkey has rested for a few minutes, you, the chef, go into the kitchen on your own to remove and devour said appendage. There is a certain way of pulling off the "nose" so as to also remove an immoral amount of the skin just behind it. You are perfectly justified in doing this, and the beauty is that no-one will know that you've done it. It makes your aperitif glass of white wine taste twice as good. Lines the stomach too, so to speak. Shhh...