Pasture-raised chicken leg quarters are a versatile, flavorful, and budget-friendly cut of meat that can be cooked in many ways. Pasture-raised poultry has a richer flavor and crisps up beautifully when roasted or grilled. Due to its higher fat content compared to breast meat, it is more forgiving and stays juicy even with longer cooking times.
Cooking methodsThe robust flavor and dark meat of chicken leg quarters are ideal for cooking methods that can withstand longer times and higher heat.
- Roasting: Season and roast the leg quarters with your favorite herbs, such as rosemary, lemon, and garlic, for a simple and delicious meal. You can roast them alone or with vegetables like potatoes, carrots, and onions.
- Grilling: Marinate the leg quarters, then grill them over medium heat until the skin is golden and crispy. This cooking method brings out a smoky, charred flavor.
- Braising and slow cooking: For fall-off-the-bone tenderness, braise or slow cook the quarters in a sauce or broth. The connective tissue and bone release collagen, creating a richer, heartier sauce.
- Air frying: Use an air fryer for a quick and easy method that yields perfectly tender and juicy meat with extra crispy skin.
- Pan frying: You can also pan fry the leg quarters like you would thighs to get a flavorful, crispy skin.