Poultry
Quarter
A leg quarter is thigh plus drumstick with back portion sometimes attached—dark meat, economical, ideal for roasting trays and barbecue. More flavour than breast and more forgiving of timing. Season generously under the skin, roast or grill until dark meat is fully tender, and rest. Excellent for batch cooking and for shredding into tacos or soups. Skin crisps when dry and hot. One quarter is a solid single portion.
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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 10.6 g
- Saturated Fat 2.99 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 2.09 g
- Cholesterol 93.1 mg
- Sodium 68.4 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 62.5 g
- Energy 187 kcal
- Water 62.5 g
- Carbohydrates 0.99 g
- Sugars 0.49 g
- Protein 21.1 g
- Fat 10.6 g
- Saturated Fat 2.99 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 2.09 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.51 mg
- Vitamin B5 — Pantothenic Acid 0.93 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 342 mg
- Major Minerals 340 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 93.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.51 · vitamin-b5-pantothenic-acid: 0.93 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Quarter of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
American poultry packing standardised leg quarters as a value wholesale cut.
Barbecue chicken stands built menus on piled leg quarters.
Export markets moved frozen leg quarters as a global commodity protein.