saraha Posted December 8, 2014 Share Posted December 8, 2014 How do you personally cook chicken leg quarters? I have never fixed these before, but they are on an great sale this week and I thought I would expand my repertoire a little bit. Thanks! Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted December 8, 2014 Share Posted December 8, 2014 The easiest thing I do with them is sprinkle them generously with salt, pepper and some fun spice blend ( I really like Penzey's Northwoods with chicken), and then bake at 375ºF for an hour or so. Bake until the juices run clear. It's really hard to overcook dark meat, so if it takes a little longer, that's okay. Otherwise, when they are on sale for a great price I will buy up a bunch of them and separate all the drumsticks from the thighs, then freeze them in appropriate packages. For example, if I cook up just chicken drumsticks for our family, I need to cook up 10. If I'm doing just thighs, then I only need to have 8 at a time. Quote Link to comment Share on other sites More sharing options...
Arcadia Posted December 8, 2014 Share Posted December 8, 2014 I have cooked them, shred and keep the chicken soup stock. I have also marinate them overnight, wrap in foil and roast them in the oven. You can also skewer and grill like you do for chicken wings just that it takes longer. Quote Link to comment Share on other sites More sharing options...
kewb Posted December 8, 2014 Share Posted December 8, 2014 I usually split them into drumsticks and thighs. Cook one and throw the other in the freezer for another day. I have used this recipe for quarters: http://southernfood.about.com/od/bakedchicken/r/r90315f.htm My family's favorite is this recipe from Budget Bytes: http://www.budgetbytes.com/2012/03/honey-spice-chicken-thighs/ I do use more garlic powder then the recipe calls for. We like garlic. I usually use more cayenne pepper, too. Quote Link to comment Share on other sites More sharing options...
kiana Posted December 8, 2014 Share Posted December 8, 2014 Same as above except the spices I use are salt, pepper, cayenne, garlic, dried mustard, and soy sauce. Delicious. But you can really use pretty much any spice combination you like. They reheat well. Quote Link to comment Share on other sites More sharing options...
saraha Posted December 8, 2014 Author Share Posted December 8, 2014 Do you all leave the skin on or take it off? Thanks for the links! Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted December 8, 2014 Share Posted December 8, 2014 I sometimes cook them with the skin and sometimes without. If you remove the skins, you can render the fat for cooking. Schmaltz is a wonderfully mild and versatile cooking fat. Quote Link to comment Share on other sites More sharing options...
Baseball mom Posted December 8, 2014 Share Posted December 8, 2014 Bake with little salt & pepper. When done remove foil, pour on BBQ sauce of choice. Broil a few more minutes. Quote Link to comment Share on other sites More sharing options...
beaners Posted December 8, 2014 Share Posted December 8, 2014 Where are they on sale?! (And hey there!) I bake them or fry them sometimes, or use them for chicken fricassee, or chicken soup, or anything else I put chicken in. If I'm using the meat in a different dish I will cook it till it falls off the bone, then use the bones for stock and chop the chicken for my other dish. Quote Link to comment Share on other sites More sharing options...
saraha Posted December 8, 2014 Author Share Posted December 8, 2014 Hey there! Save a lot in Gtown for .89 Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted December 8, 2014 Share Posted December 8, 2014 Skin on! Baking at 375 gets it nice and crispy and delicious. :) Quote Link to comment Share on other sites More sharing options...
Um_2_4 Posted December 8, 2014 Share Posted December 8, 2014 Tandorri in the crockpot With onion/carrot/salt/pepper in the crockpot till meat falls off and use broth to make soup 40 clove garlic chicken (I got it from that 365 days of crockpot blog, can't remember the name right now) Quote Link to comment Share on other sites More sharing options...
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