- Category
- Meat
- State
- Fresh
- Usual unit
- unit
What it is
A chicken leg quarter is a cut that includes the drumstick and thigh, the two sections of the bird’s leg. It can be cooked as an individual portion or simmered in liquid to make broth and cooked meat that can later be shredded. The supplied culinary sources show these uses alongside oven-roasted and braised preparations. This profile describes the fresh cut named here; it does not assume that the skin is attached or specify the size or meat-to-bone ratio, which can vary by piece and product presentation.
When to use it
Choose this cut when you want to serve a piece of chicken as the centre of a meal, brown it and finish it in a stew, or simmer it with vegetables and seasonings to make broth and cooked meat. It also works in preparations with herbs, lemon, or tomato sauce and can be served with vegetables or potatoes. Since pieces and cooking methods vary, check that the chicken is fully cooked rather than relying only on exterior colour or a fixed cooking time.
How to use it
Keep raw chicken separate from ready-to-eat food and do not rinse it: splashing can spread bacteria. Roast it with a mixture of lemon, oil, garlic, and herbs; brown it and then braise it with onion, carrot, olives, and broth; or simmer it in water with vegetables and seasonings to make broth. For the broth method, remove the meat once cooked, separate it from the bones, and shred it for salads, sandwiches, or soups if desired. Use a food thermometer and check the thickest part without touching the bone: the internal temperature should reach 165 °F (74 °C). Promptly wash cutting boards and utensils that have touched raw chicken with hot, soapy water.
Flavour and texture
Chicken has a mild flavour that takes well to herbs, garlic, lemon, and vegetable or tomato sauces. The supplied recipes present it roasted, braised, and simmered for broth. Final texture depends on the cut and cooking method; the available evidence does not guarantee that every piece will be equally tender or juicy.
How to choose it
Look for a product clearly labelled as leg quarters, meaning the piece includes both the drumstick and thigh. The available evidence does not specify visual freshness signs, size grades, whether the skin is attached, farming method, or quality standards; check the label and ask the seller to confirm the presentation.
Storage
This profile treats the product as fresh, but the available sources do not provide specific instructions for storing raw chicken or a refrigerator or freezer life. Follow the package storage directions and keep raw chicken separate from ready-to-eat foods to reduce the risk of cross-contamination.
Substitutions
A whole chicken can replace leg quarters for broth, although its shape and the space it needs in a pot differ. Thighs or breast can also replace them in some chicken recipes, but the cut and proportion of bone are different; adapt the preparation and check for a safe internal temperature.
Common mistakes
Do not rinse raw chicken, and do not reuse a board or utensil that has contacted it without washing it. Do not assume it is done just because the skin or surface is browned, or apply one fixed cooking time to every piece: check the internal temperature with a thermometer.
Safety and allergens
Do not rinse raw chicken, as splashes can spread bacteria. Promptly wash boards and utensils with hot, soapy water. Cook until the thickest part reaches 165 °F (74 °C), measured with a food thermometer, without touching the bone.
Culinary uses
- Asado o plato principal
- Carne para guisos y estofados
- Base para caldo y pollo cocido desmenuzado
Recommended techniques
- Asar al horno
- Dorar y guisar a fuego suave
- Cocer en agua para preparar caldo y carne desmenuzada
Pairs well with
- Cebolla, apio y zanahoria
- Ajo y hierbas como tomillo, romero, perejil, albahaca u orégano
- Limón y aceite de oliva
- Patatas y manzana
Frequently asked questions
What does a chicken leg quarter include?
It includes the drumstick and thigh in one piece.
How can I cook chicken leg quarters?
Roast them, brown and braise them, or simmer them with vegetables and seasonings to make broth and meat that can be shredded.
How do I check that the chicken is cooked?
Use a food thermometer in the thickest part without touching the bone and check that it reaches 165 °F (74 °C).
Estimated nutrition
- Fat
- 22.3 g
- Saturates
- 7.14 g
- Carbohydrate
- 0 g
- Sugars
- 0 g
- Fibre
- 0 g
- Protein
- 15.2 g
- Salt
- 0.17 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
- Caldo de pollo y pollo cocido - Spend Smart Eat Smart spendsmart.extension.iastate.edu
- ¿Por qué la muerte es origen de miedos y tabúes? doi.org
- Sopa De Pollo Baja En Sodio - Recipes - Live Healthier - UTHealth Houston School of Public Health sph.uth.edu
- Cookbooks & History: Pollo guisado al gusto del país | Gastronomy Blog sites.bu.edu
- o_67a5b6babd88db84 wakehealth.edu
- Pollo en Salsa de Almendra 1937 (Chicken in Almond Sauce) - lacocina.utsa.edu
- Pollo Frito al Horno - Don't Wash Your Chicken dontwashyourchicken.nmsu.edu
- Eggplant Lasagna/Lasaña de Berenjena (LCH) | CSU Northridge w2.csun.edu
- Las 5 mejores recetas con pollo hervido masmusculo.com
- Cuartos traseros de pollo al Horno con Limón y Hierbas - Cocinando con las Chachas cocinandoconlaschachas.com
- Traseros de pollo al estilo provenzal | Oblanca | El sabor de tu bienestar oblanca.es
- - YouTube youtube.com
- Cuartos traseros de pollo al Horno con Limón y Hierbas - Uvesa uvesa.es
- Cuartos traseros de pollo con patata y manzana foodtropia.es
