On Tue, 25 Apr 2006 20:29:16 GMT, "L, not -L" > wrote:

>What are your favorite ways/recipes for using chicken leg-quarters?

1) Chicken and dumplings

2) Baked, with or without barbecue sauce

That's about it. We don't eat chicken that often, but when we do, it's
likely to be one of those two.

serene

I'm not sure what a "chicken leg quarter" is; if it's a
quarter of a leg, does that mean it's half of either
a drumstick or thigh?

In anycase, chicken leg meat in any form but especially smaller
pieces still on the bone can be prepared the same as wings
(a.k.a. Buffalo wings). I do a combination of quick pan-frying
followed by baking until done, although deep-frying (no batter)
is traditional. There is some variation in recipes for the
sauce. I think I've posted mine here sometime in the past.

Now that I think of it, a "wing" as usually served in
restauratns is actually half of a thigh. Maybe what you're
buying is the other half?

S.

Steve Pope wrote:
> I'm not sure what a "chicken leg quarter" is; if it's a
> quarter of a leg, does that mean it's half of either
> a drumstick or thigh?

leg+thigh+pelvis/lower back
>
> In anycase, chicken leg meat in any form but especially smaller
> pieces still on the bone can be prepared the same as wings
> (a.k.a. Buffalo wings). I do a combination of quick pan-frying
> followed by baking until done, although deep-frying (no batter)
> is traditional.

Deep fried in lard or schmaltz.

> There is some variation in recipes for the
> sauce. I think I've posted mine here sometime in the past.
>
> Now that I think of it, a "wing" as usually served in
> restauratns is actually half of a thigh. Maybe what you're
> buying is the other half?

What restaurant does that? Are you in the USA?
>
> S.

--Bryan

Steve Pope wrote:
> I'm not sure what a "chicken leg quarter"

It's a quarter of a chicken, comprising the leg and thigh as a unit.
The other quarter is the breast and wing.

No, the math doesn't work out, because the "other quarter" would be the
back, neck, and giblets, but hey...

--Blair

"L, not -L" wrote:

> > I'm not sure what a "chicken leg quarter" is; if it's a
> > quarter of a leg, does that mean it's half of either
> > a drumstick or thigh?
>
> think of a chicken that is cut into 4 pieces (quarters). the leg-quarter is
> a leg-and-thigh that are still connected (the wing went to some hot wing
> restaurant, probably)
>

That's why most of us just call them chicken legs, as opposed to thighs,
drumsticks, wings or breasts. All local butchers and grocery store meat
departments around here call them chicken legs. The only place I ever see them
called chicken quarters (or quarter chickens) is in Swiss Chalet or other
restaurants where a quarter chicken sounds like more than a chicken leg.

Blair P. Houghton wrote:

>Steve Pope wrote:
>
>
>>I'm not sure what a "chicken leg quarter"
>>
>>
>
>It's a quarter of a chicken, comprising the leg and thigh as a unit.
>The other quarter is the breast and wing.
>
>No, the math doesn't work out, because the "other quarter" would be the
>back, neck, and giblets, but hey...
>
>--Blair
>
>
>
That's what we call a "Maryland" - don't ask me why!

There are millions of suitable recipes. I haven't read the entire
thread, but I bet anything I might suggest is already in there.

Christine

Food Snob > wrote:

>Steve Pope wrote:

>> I'm not sure what a "chicken leg quarter" is; if it's a
>> quarter of a leg, does that mean it's half of either
>> a drumstick or thigh?

>leg+thigh+pelvis/lower back

Thanks. These are bigger pieces than I envisioned.

>> Now that I think of it, a "wing" as usually served in
>> restauratns is actually half of a thigh. Maybe what you're
>> buying is the other half?

>What restaurant does that? Are you in the USA?

Yes. I'm thinking of the cut sometimes sold as a "drumette".
In my experience this is what is predominately sold by
wing places. I may mistaken about it being part of a thigh.
In any case thigh meat is excellent prepared in such a style.

By "wing places" I mean northeast U.S., establishments
such as "Cluck U" in New York. In the western U.S.
theres a huge variation in what gets called a "wing".

Steve

"Steve Pope" > wrote in message
...
> Food Snob > wrote:
>
>>Steve Pope wrote:
>
>>> I'm not sure what a "chicken leg quarter" is; if it's a
>>> quarter of a leg, does that mean it's half of either
>>> a drumstick or thigh?
>
>>leg+thigh+pelvis/lower back
>
> Thanks. These are bigger pieces than I envisioned.
>
>>> Now that I think of it, a "wing" as usually served in
>>> restauratns is actually half of a thigh. Maybe what you're
>>> buying is the other half?
>
>>What restaurant does that? Are you in the USA?
>
> Yes. I'm thinking of the cut sometimes sold as a "drumette".
> In my experience this is what is predominately sold by
> wing places. I may mistaken about it being part of a thigh.
> In any case thigh meat is excellent prepared in such a style.
>
> By "wing places" I mean northeast U.S., establishments
> such as "Cluck U" in New York. In the western U.S.
> theres a huge variation in what gets called a "wing".
>
> Steve

On Wed, 26 Apr 2006 00:08:24 +0000 (UTC),
(Steve Pope) wrote:

>Yes. I'm thinking of the cut sometimes sold as a "drumette".
>In my experience this is what is predominately sold by
>wing places. I may mistaken about it being part of a thigh.
>In any case thigh meat is excellent prepared in such a style.

A drumette is the very end joint of the wing... it's the bit with the
most meat on it.

"Steve Pope" > wrote in message
...
> Food Snob > wrote:
>
>>Steve Pope wrote:
>
>>> I'm not sure what a "chicken leg quarter" is; if it's a
>>> quarter of a leg, does that mean it's half of either
>>> a drumstick or thigh?
>
>>leg+thigh+pelvis/lower back
>
> Thanks. These are bigger pieces than I envisioned.
>
>>> Now that I think of it, a "wing" as usually served in
>>> restauratns is actually half of a thigh. Maybe what you're
>>> buying is the other half?
>
>>What restaurant does that? Are you in the USA?
>
> Yes. I'm thinking of the cut sometimes sold as a "drumette".
> In my experience this is what is predominately sold by
> wing places. I may mistaken about it being part of a thigh.
> In any case thigh meat is excellent prepared in such a style.
>
> By "wing places" I mean northeast U.S., establishments
> such as "Cluck U" in New York. In the western U.S.
> theres a huge variation in what gets called a "wing".
>
> Steve

Well, that first reply didn't work.

The "drummette" is part of the wing assembly. It's the part that attaches to
the body and looks like a miniature drumstick. Next out is the flatish piece
with two bones. Not sure exactly what it's called. Then there's the wing
tip. Depending on where you buy raw wings, the tip may or may not be trimmed
off.

Karen AKA Kajikit > wrote:

>(Steve Pope) wrote:

>>Yes. I'm thinking of the cut sometimes sold as a "drumette".
>>In my experience this is what is predominately sold by
>>wing places. I may mistaken about it being part of a thigh.
>>In any case thigh meat is excellent prepared in such a style.

>A drumette is the very end joint of the wing... it's the bit with the
>most meat on it.

Thanks. My anatomy is clearly lacking. The thigh is the
upper half of the rear leg, whereas the drumette is the
upper half of the front leg, which in a chicken is the wing.

Steve

Um, the "drumette" is the upper-arm part of the wing. The Humerus.
The part that connects to the breast.

Buffalo-style thighs sounds like a good idea, but in fact buffalo wings
are good because tey have a fairly small amount of meat relative to
skin/breading/sauce/etc. Too little, however, and they're less good.
There's a small range of optimal meat content.

BTW, the best thing to have on the side with buffalo wings is mashed
potatoes. Use the wing to scoop up some spuds, and enjoy.

--Blair

Dave Smith wrote:
> "L, not -L" wrote:
>
>
>>>I'm not sure what a "chicken leg quarter" is; if it's a
>>>quarter of a leg, does that mean it's half of either
>>>a drumstick or thigh?
>>
>>think of a chicken that is cut into 4 pieces (quarters). the leg-quarter is
>>a leg-and-thigh that are still connected (the wing went to some hot wing
>>restaurant, probably)
>>
>
>
> That's why most of us just call them chicken legs, as opposed to thighs,
> drumsticks, wings or breasts. All local butchers and grocery store meat
> departments around here call them chicken legs. The only place I ever see them
> called chicken quarters (or quarter chickens) is in Swiss Chalet or other
> restaurants where a quarter chicken sounds like more than a chicken leg.
>
>
>
Could be a regional thing. Around here they are marked "chicken leg
quarters". If you bought a pack marked "chicken legs" it would contain
only legs.

George wrote:

> >
> > That's why most of us just call them chicken legs, as opposed to thighs,
> > drumsticks, wings or breasts. All local butchers and grocery store meat
> > departments around here call them chicken legs. The only place I ever see them
> > called chicken quarters (or quarter chickens) is in Swiss Chalet or other
> > restaurants where a quarter chicken sounds like more than a chicken leg.
> >
> Could be a regional thing. Around here they are marked "chicken leg
> quarters". If you bought a pack marked "chicken legs" it would contain
> only legs.

We get chicken as whole chicken, whole chicken pieces, chicken legs, drumsticks,
thighs, breasts, wings.

D.Currie wrote:
>
>
> The "drummette" is part of the wing assembly. It's the part that attaches to
> the body and looks like a miniature drumstick. Next out is the flatish piece
> with two bones. Not sure exactly what it's called. Then there's the wing
> tip. Depending on where you buy raw wings, the tip may or may not be trimmed
> off.

I love the wing tips, especially on roasted turkeys.

--Bryan

Dave Smith wrote:

> "L, not -L" wrote:
>
> > > I'm not sure what a "chicken leg quarter" is; if it's a
> > > quarter of a leg, does that mean it's half of either
> > > a drumstick or thigh?
> >
> > think of a chicken that is cut into 4 pieces (quarters). the
> > leg-quarter is a leg-and-thigh that are still connected (the wing
> > went to some hot wing restaurant, probably)
> >
>
> That's why most of us just call them chicken legs, as opposed to
> thighs, drumsticks, wings or breasts.

Do your "chicken legs" contain a piece of the backbone attached? That's
how they do it here. If you boughts thighs, they'd have the backbone
piece removed.



Brian


--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Blair P. Houghton > wrote:

>Um, the "drumette" is the upper-arm part of the wing. The Humerus.
>The part that connects to the breast.

Yes, thanks for y'all setting me stright on this. (I swear
though some of these larger drumettes must come from
chickenzilla.)

>Buffalo-style thighs sounds like a good idea, but in fact buffalo wings
>are good because tey have a fairly small amount of meat relative to
>skin/breading/sauce/etc. Too little, however, and they're less good.
>There's a small range of optimal meat content.

Good observation. Yes, with thighs you really get too little
sauce in the average bite. I've made them with thighs because
typically the Drumette cut does not appear in grocery stores
here, though I imagine one could order it.

(BTW no breading is used in northeast, and that's the way
I prefer them.)

>BTW, the best thing to have on the side with buffalo wings is mashed
>potatoes. Use the wing to scoop up some spuds, and enjoy.

Steve

Food Snob wrote:

> D.Currie wrote:
>
>>
>>The "drummette" is part of the wing assembly. It's the part that attaches to
>>the body and looks like a miniature drumstick. Next out is the flatish piece
>>with two bones. Not sure exactly what it's called. Then there's the wing
>>tip. Depending on where you buy raw wings, the tip may or may not be trimmed
>>off.
>
>
> I love the wing tips, especially on roasted turkeys.
>
> --Bryan
>

Even better on duck and goose.

I have to agree. Crispy roasted wingtips are the _gods_.

Om

Dave Smith wrote:
>
> George wrote:
>
> > >
> > > That's why most of us just call them chicken legs, as opposed to thighs,
> > > drumsticks, wings or breasts. All local butchers and grocery store meat
> > > departments around here call them chicken legs. The only place I ever see them
> > > called chicken quarters (or quarter chickens) is in Swiss Chalet or other
> > > restaurants where a quarter chicken sounds like more than a chicken leg.
> > >
> > Could be a regional thing. Around here they are marked "chicken leg
> > quarters". If you bought a pack marked "chicken legs" it would contain
> > only legs.
>
> We get chicken as whole chicken, whole chicken pieces, chicken legs, drumsticks,
> thighs, breasts, wings.

It seems whenever we get the leg quarters, they are on sale. Other
times, we also get mostly the above list of parts. ....Sharon