Poultry
Leg Quarter
Leg quarters combine thigh and drumstick (often with back meat)—the economical dark-meat unit of industrial poultry. Flavourful, forgiving, perfect for oven trays, stews, and barbecue sauce finishes. Season under the skin, roast until joint juices run clear and meat is tender, rest, and serve. Excellent shredded for tacos. Skin crisps when moisture is dried off before high heat. One of the best value forms of chicken you can buy.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.57 g
- Saturated Fat 3.05 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.76 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 91.2 mg
- Sodium 71.2 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 64 g
- Energy 189 kcal
- Water 64 g
- Carbohydrates 0.97 g
- Sugars 0.5 g
- Protein 23.1 g
- Fat 9.57 g
- Saturated Fat 3.05 g
- Monounsaturated Fat 3.76 g
- Polyunsaturated Fat 2.04 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.22 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 471 mg
- Major Minerals 469 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.22 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Leg Quarter of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
US poultry exports made frozen leg quarters a worldwide staple protein.
Barbecue restaurants piled leg quarters for all-you-can-eat chicken nights.
Home bakers of “oven BBQ chicken” relied on leg quarters for moisture.