Chicken leg quarters
A chicken cut comprising an attached drumstick and thigh, usually with a small back portion and skin. It is juicy and suitable for roasting or braising; it is not a whole chicken.
What it offers and why to use it
A chicken cut comprising an attached drumstick and thigh, usually with a small back portion and skin. It is juicy and suitable for roasting or braising; it is not a whole chicken. Do not wash raw chicken. Pat dry with kitchen paper, season and roast or braise. Check the thickest centre without touching bone until it reaches 74°C; keep utensils used for raw meat separate.
A chicken cut comprising an attached drumstick and thigh, usually with a small back portion and skin. It is juicy and suitable for roasting or braising; it is not a whole chicken.
From shopping to cooking
Choose
Ask for four leg quarters when four pieces are needed: each must contain an attached thigh and drumstick. Check size, skin and bone-in weight; one whole chicken provides only two leg quarters.
Store
Keep in a sealed container at the bottom of the fridge, separate from ready-to-eat foods. Follow the supplier use-by date and freeze if not cooking in time. Thaw in the fridge.
Prepare
Do not wash raw chicken. Pat dry with kitchen paper, season and roast or braise. Check the thickest centre without touching bone until it reaches 74°C; keep utensils used for raw meat separate.
How to make the most of it
Good pairings
Do not wash raw chicken. Pat dry with kitchen paper, season and roast or braise. Check the thickest centre without touching bone until it reaches 74°C; keep utensils used for raw meat separate.
How to substitute it
Replace each quarter with one separate drumstick and one thigh of comparable size. Adjust timing because separate pieces may cook sooner. Breast dries out faster and is not a direct replacement at the same cooking time.
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