Chicken leg quarters, also known as chicken hindquarters, are a popular and affordable cut of chicken. They consist of the whole leg, including both the drumstick and thigh sections still attached to each other. But are chicken leg quarters typically sold with or without the bones? Let’s take a closer look at the anatomy of a chicken leg quarter and how it is prepared commercially.
What is included in a chicken leg quarter?
A chicken leg quarter contains the following parts:
- Drumstick – This is the lower part of the chicken leg. It contains a single long bone surrounded by meat.
- Thigh – The thigh is the upper part of the leg. It contains one thick bone and lots of juicy dark meat.
- Hip joint – The hip joint connects the thigh to the body of the chicken. It is part of the quarter.
So in summary, a full leg quarter contains both the drumstick and thigh portions still connected together by skin, cartilage, and the hip joint. It’s essentially half of a whole chicken leg.
Are chicken leg quarters sold with the bones in or out?
Chicken leg quarters are almost always sold with the bones still in. Removing the bones would be a time-consuming process for producers, and deboning also takes away some of the flavor and juiciness of the meat. Here are some reasons chicken leg quarters keep the bone in:
- It saves time and labor costs to leave the bones in.
- The bones help retain moisture and add more flavor when cooking.
- The bones make the quarters easier to handle and cook.
- Consumers expect chicken leg quarters to be sold bone-in.
Of course, it is possible to debone leg quarters yourself at home or purchase deboned thigh and drumstick meat separately. But chicken leg quarters are overwhelmingly sold commercially with the thigh and drumstick bones intact.
Are there any boneless options?
While whole leg quarters are almost always bone-in, there are some boneless options worth mentioning:
- Boneless, skinless thighs – The thigh meat alone can be sold detached from the bone and skin.
- Boneless drums or drumsticks – The drumstick meat may also come off the bone, but this is less common.
- Ground chicken – Trimming and grinding chicken quarters produces 100% boneless ground chicken.
- Further processed products – Chicken thigh or drumstick meat may be used in processed products like chicken nuggets, patties, or sausage.
So in summary, while whole leg quarters stay bone-in, there are some deboned options if you want just thighs, drumsticks, or ground meat. But these are separate products from a full leg quarter.
Nutrition of bone-in vs boneless
Here is a comparison of the nutrition in a bone-in chicken leg quarter versus boneless, skinless chicken thigh:
| Nutrition Facts | Bone-in chicken leg quarter | Boneless, skinless chicken thigh |
|---|---|---|
| Calories | 180 | 110 |
| Fat | 10g | 3g |
| Protein | 18g | 18g |
As you can see, bone-in chicken leg quarters provide more calories and fat compared to boneless thighs, since they contain skin and dark meat with more saturated fat. But the protein content remains similar.
Cooking bone-in leg quarters
Chicken leg quarters cook up juicy and flavorful due to the bone and skin. Here are some tips for cooking bone-in leg quarters:
- Roast or bake at 375°F for 45-60 minutes.
- Grill over medium heat for 20-30 minutes, turning occasionally.
- Braise in liquid like wine, broth, or barbecue sauce at 325°F for 1-2 hours until fall-off-the-bone tender.
- Use in soups, stews, or curries and simmer on the stove or in a slow cooker.
- Deep fry at 350°F for 10-15 minutes for crispy fried chicken.
The bone helps the meat stay juicy and adds collagen and flavor to pan juices and sauces. Just be sure the meat is cooked to an internal temperature of at least 165°F as measured by a food thermometer.
Deboning cooked leg quarters
If you prefer to remove the bones after cooking, here are some tips:
- Let the cooked leg quarters rest for 5-10 minutes before deboning.
- Use a sharp knife to cut through the skin and meat around the thighs and drumsticks.
- Grab the bone and slice the meat off in one piece.
- Go easy around the hip joint to keep it attached to the thigh meat.
- Use thebones to make chicken stock.
Properly cooked chicken should debone fairly easily. Just take your time and use a sharp knife to cut the meat away cleanly from the bones.
Conclusion
In conclusion, chicken leg quarters are generally sold with the thigh and drumstick bones intact. The bones provide flavor, moisture retention, and structural integrity through the cooking process. However, deboned chicken thighs and drumsticks are available for those who prefer boneless meat. When cooking bone-in leg quarters, aim for at least 165°F internal temperature and allow resting before deboning if desired. Chicken leg quarters make a budget-friendly, tasty, and protein-packed meal either on or off the bone.