The cheapest of those cuts for every pound is often a chicken leg quarter. Chicken leg quarters are low-priced but Also they are extremely flavorful considering that each the drumstick and chicken thigh encompass darkish meat, whereas the breast consists of far more mildly flavored white meat.
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It’s so functional and always inexpensive. And like a number of other choices to the dinner desk these days, there are ways to generate the venerable chicken much more very affordable.
The skin will crisp up, the Excess fat will soften, so you’ll be rewarded with crispy-skinned golden deliciousness. Alternatively, in order to make a more elaborate dish, the items can be utilized inside of a curry sauce or stew and cooked gradually right up until the meat is coming off the bone.
Our fresh new frozen chicken leg quarters are a flexible and delightful addition to any kitchen! Our chicken leg quarters are very carefully picked and frozen instantly after remaining Minimize to maintain their freshness and excellent. The chicken leg quarter is greatest for grilled dishes like Chicken Inasal or Barbeque.
These cuts are great for creating chicken soup far too. The pores and skin and bones are taken off at the end of cooking by which time they’ll have yielded up their rich savory taste. The meaty bits are then shredded up and extra back in to the soup.
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Which has a chicken leg quarter, you’re obtaining much less meat per pound as the chicken leg arises from a chicken’s back again element which can be a lot more bones than meat. When weighed, chicken bones weigh Considerably in excess of chicken meat.
I think you see where I’m heading with this … the value of The full chicken leg quarter and Do-it-yourself can’t be overstated.
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Time equals cash even though you’re coping with a domesticated hen. It will take a highly skilled butcher about thirty seconds to different the chicken into four elements, two of which happen to be chicken leg quarters.
You are able to extract quite possibly the most bang for your buck although by utilizing the trimmings and bones to produce delightful stocks and broths. Freeze them for afterwards use.