I began cooking chicken quarters within the past year as a way to spice up my meals. I typically stick to the breast and wings because they had been relatively economical and are perfect pieces for single dining.
But primarily cooking those pieces is a quick way to make eating boring.
Chicken quarters, also called chicken legs in some parts of the country, are the drumstick-thigh combo pieces of meat. They, too, are perfect for solo diners. They are very economical and often are on sale before breasts and wings.
When I cook them, I generally have two meals or dishes in mind. I use part of the meat in a salad or with a meal then the remaining part will be used for soup. I've only eaten the whole quarter a couple of times; it's a lot of meat and will fill you up quickly.
I season the meat, bake it and serve. Well-seasoned meat doesn't need any sauces and that typically is the case with my chicken quarters. But the tinkerer in me couldn't resist adding something into the mix. I tossed the meat with Parmesan garlic wing sauce, which is a treat on wings. It added a subtle flavoring to the chicken quarters, but it was competing with the seasoning.
Next time, I'll try just using the sauce without any seasoning or add it only after the meat is done.
How do you use chicken quarters in your cooking?
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| Chicken Quarter |
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