Baked, roasted, grilled, smoked or used in a stew, these chicken leg quarters are extremely versatile and loaded with juicy flavor.
And because the chickens are raised on the pasture without the use of drugs, antibiotics or hormones, they are more nutritious than the factory-farm or barn-raised chicken you'll find at most stores.
Each quarter consists of the whole leg of the chicken. The upper part of the leg, which contains the thigh. And the drumstick, which is the lower part of the leg. You can cook them whole or separate them with a sharp knife into individual parts depending on your recipe (and preference).
Because the chickens spend a lot of time standing, walking and using their legs, they have more muscles and high amounts of myoglobin, which makes them redder in pigment. When cooked to a safe temperature, the reddish color will turn brown, resulting in what's commonly referred to as dark meat.
Skin on. Bone-in. 2 leg quarters per package. Average 1.7 lbs.
