Grocery
Chicken Leg Quarters
What it is
These are the combined thigh and drumstick sections of a chicken, still attached to a portion of the back. They are a dark meat cut, known for their rich flavor and moist texture. This cut is often sold with the skin on and bone in, providing excellent flavor during cooking. It represents a substantial portion of the chicken, making it a satisfying choice for meals.
How people cook with it
Chicken leg quarters are versatile and can be prepared using a variety of cooking methods.
- Roasted for a crispy skin
- Braised in sauces
- Grilled for smoky flavor
- Used in stews and curries
To cook chicken leg quarters, you can start by seasoning them generously with salt, pepper, and your preferred herbs and spices. For roasting, place them on a baking sheet and cook in a preheated oven until the internal temperature reaches 165°F (74°C), ensuring the skin is golden brown and crispy. If braising, sear the quarters first to develop flavor, then simmer them in liquid like broth, wine, or tomato sauce until tender. Grilling requires moderate heat to cook through without burning the exterior.
How it differs from similar foods
Unlike chicken breasts, leg quarters contain more fat and connective tissue, resulting in a juicier and more flavorful meat. The bone and skin also contribute to the overall taste and moisture retention during cooking, making them less prone to drying out.
Who it is for
Home cooks looking for flavorful and economical chicken cuts will find these useful.
How to keep the rest
To store uncooked chicken leg quarters, keep them in their original packaging or tightly wrapped in plastic wrap or foil. Place them on the bottom shelf of your refrigerator to prevent any juices from dripping onto other foods. They should be used within one to two days or frozen for longer storage.