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Chicken Leg Quarters
Rich, savory dark meat with more connective tissue that breaks down into tenderness over a slow cook.
Lens analyzedChicken leg quarters are the thigh and drumstick left attached as one piece, a larger cut that's economical and holds up well to slow roasting, braising, and grilling. The connected joint makes it easier to keep the meat moist through longer cooking times.
Where it comes from
Butchers sell the leg as one piece partly for efficiency and partly because the connected cut roasts evenly, a format long favored in home cooking that wants fewer, larger pieces rather than many small cuts to manage.
Buying it
Look for a good amount of visible meat relative to bone, with smooth, unbroken skin and no grayish tint. They're usually sold multiple to a package and priced well compared with individual thighs or drumsticks.
Storing it
Refrigerate the raw quarters on a lower shelf and cook them within two to three days. Wrap tightly and freeze for longer storage.
Keeps about 3 days in the fridge.
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