Leg quarters, which consist of the thigh and drumstick of a chicken, have become an extremely affordable meat option for consumers. There are several reasons why prices for leg quarters are generally much lower than other chicken cuts like breasts or wings:
Lower demand
Chicken breasts are considered the most desirable cut by most American consumers. Breasts can be used easily in a wide variety of recipes, from grilling to baking, they are lean and contain minimal connective tissue. This high demand keeps breast prices elevated compared to other cuts.
Leg quarters have less universal appeal. The thighs contain more fat, skin, bones, and cartilage then desired by some consumers. Drumsticks are smaller, less meaty, and take longer to cook thoroughly. With lower consumer demand, leg quarter prices stay low.
Higher supply
When chickens are slaughtered and butchered for meat, the yield is not equal across all cuts. A typical broiler chicken may yield around 30% breast meat, 26% leg quarters, 12% wings, and the rest in less popular pieces. With nearly a third more leg quarters coming from each bird, the ample supply also prevents prices from rising.
Export demand
While American consumers may favor white breast meat, leg quarters are highly sought after in foreign markets. Countries like China, Russia, and Venezuela import large quantities of leg quarters from the U.S. for affordability compared to other protein sources.
In 2011, the U.S. was exporting nearly 800 million pounds of leg quarters annually. The high export demand keeps leg prices stable for American consumers as well, since excess leg supply can be shipped overseas.
Minimal processing
Chicken breast products now come in a wide array of forms beyond raw meat. Packages of breaded chicken fingers, chicken nuggets, and breaded cutlets command higher prices due to processing, ingredients, and added convenience.
Chicken leg quarters are predominantly sold bone-in and raw. Minimal processing keeps costs down compared to the higher-end prepared breast products now popular with shoppers.
Feed conversion efficiency
Chickens naturally build more muscle tissue on the breast area of their bodies and more connective tissues like fat, cartilage, and bone in the leg areas.
Since broiler chickens are bred mainly for breast meat yield, their feed is converted more efficiently to build breast muscle instead of excess body mass on the legs. This makes breast meat lower cost to produce pound for pound.
Versatility
Chicken breasts are prized for their versatility in recipes. However, leg quarters can also be used in a wide range of global cuisine. Here are some of the most popular ways to serve budget-friendly leg quarters:
Baked or Roasted
Seasoned with spices or marinades and roasted whole, chicken leg quarters make for delicious, inexpensive meals. The leg and thigh meat becomes fall-off-the-bone tender during roasting. The skin gets perfectly crispy. Roasted legs pair well with rice or vegetable sides.
Fried Chicken
Chicken quarters are ideal for frying. The thigh and drumstick hold up well to being battered and fried. The skin fries up extra crunchy. Fried chicken legs are classic comfort food.
Simmered in Sauces
Slow cooked in flavorful liquids like wine, tomatoes, and garlic, leg quarters absorb the sauce flavors wonderfully. Coq au vin, chicken cacciatore, or chicken adobo are all examples of braised chicken leg dishes.
Soups and Stews
The rich flavors of chicken legs enhance soups, stews, and chilis. Simply simmer the quarters until meat falls off the bones for hearty shreds of chicken. Try chicken quarters in posole, chicken noodle soup, or Brunswick stew.
Curries
Indian or Thai curries turn mild chicken legs into exotic, spicy entrees. Curry spices permeate the chicken fully over long simmering times. Pair chicken legs with curry over rice or with naan bread.
| Cooking Method | Preparation Tips |
|---|---|
| Baked | – Season with herbs, spices, or marinades |
| Fried | – Soak in buttermilk then bread crumbs |
| Braised | – Brown before simmering in sauce |
| Soups/Stews | – Add vegetables and broth |
| Curries | – Cook in curry spices and coconut milk |
Nutrition
Chicken leg quarters provide an affordable alternative source of high-quality protein compared to some other meats. Here is how the nutrition compares in a 6oz roasted chicken leg quarter versus other proteins:
| Protein (6oz) | Calories | Fat (g) | Sodium (mg) |
|---|---|---|---|
| Chicken Leg Quarter | 230 | 16 | 290 |
| Pork Chop | 240 | 14 | 60 |
| Sirloin Steak | 270 | 13 | 60 |
| Salmon Fillet | 280 | 18 | 65 |
Chicken legs contain slightly more calories and fat compared to leaner meats, but much less sodium, making them a healthy addition to a balanced diet.
Budget-Friendly Meals
Besides the very affordable per-pound pricing, chicken leg quarters can be stretched into budget-friendly meals for families in many creative ways, including:
Using the whole leg quarter
Instead of deboning and keeping just the thigh or drumstick meat, prepare and serve the leg quarter whole. This uses every edible part of the leg – meat, skin, cartilage – minimizing waste.
Making stock from scraps
After cooking, reserve bones, cartilage and wing tips to simmer into a nourishing homemade chicken stock. Use the stock to make rice, soup, gravy or freeze for later use.
Shredding leftover meat
Shred and reserve any uneaten chicken to use in casseroles, sandwiches, wraps, or top salads later in the week. Get two meals from one cooked leg.
Bulk meal prep
Bake up a large batch of legs. Portion and refrigerate or freeze meals for quick weekday lunches or dinners later. Bulk prep saves time and extends your dollar.
Conclusion
Chicken leg quarters offer an extremely affordable, nutritious meat choice for shoppers on a budget. With some clever preparation to maximize use of the whole leg, they can be stretched into numerous versatile, delicious family meals. Taking advantage of bulk pricing and advance cooking makes enjoying leg quarters even more wallet-friendly. Keep chicken leg quarters in regular rotation for easy, inexpensive protein any night of the week.