The Forktionary Angle
"The economical, flavorful cut that excels in roasting and braising."
Definition
A cut of chicken comprising both the thigh and the drumstick, often including a portion of the back, known for its rich flavor and juiciness.
Sensory Profile
Technical Metrics
Dark Meat Fat Content
Higher than breast meat
Internal Safe Temp
165°F (74°C)
Recommended Cooking Method
Roasting/Braising
Nutrition Facts
Per 1 quarter (180g-250g)Chef’s Secret
Brining chicken quarters for a few hours before cooking ensures extra juiciness and flavor, especially when roasting.
Substitutions
Chicken Thigh
Offers similar rich flavor and juiciness, but is boneless/skinless typically, quicker to cook.
Chicken Drumstick
Shares dark meat qualities, good for smaller portions, but less meat overall.
Whole Chicken (cut up)
If you have a whole chicken, you can portion it into quarters.
Pork Shoulder (small cut)
For stews or slow-cooking, offers similar richness and moisture, but a different flavor profile.
Buying Guide
Look for plump quarters with intact skin; fresh chicken should be pink, not grey.