Chicken Leg Quarters the frugal choice?

I bought a 10lb bag for 7$. Was it a good deal? What kind of recipes could I make with them?

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  1. 2 weeks ago
    Anonymous

    they are for grilling. why do people buy random things they don't know what to do with, when they're not sure if it's a good deal or not

    • 2 weeks ago
      Anonymous

      >dumb question
      Is this guy moronic?
      >7$
      Oh. Yes, he is.

      They bake/broil up quite well, too.

  2. 2 weeks ago
    Anonymous

    >Was it a good deal?
    Depends on how much the usually go on offer for in your area and if there are other cheaper-per-unit options. I can get them for 49¢/lb these days but used to be able to find them for as little as 29¢/lb a few years ago.
    Neither of those options are necessarily a good deal because I'd have to buy a 40lv case (of four 10lb bags) to get it and we don't have the space for all that right now. If we're having a block party? Yeah, I'm paying 49¢/lb.

  3. 2 weeks ago
    Anonymous

    they're great smoked.

  4. 2 weeks ago
    Anonymous

    Chicken Leg Quarters are the most versatile and cost-effective form of poultry for frugal shoppers. Whenever I have been broke, it was the only meat I would buy besides pork occasionally.

    They're useful for:
    >Soup
    First clean it by boiling for 3 minutes in water with a splash of shaoxing and a smashed slice of ginger. Dump the water and rinse any foam from the chicken and the pot. With fresh water, return to a light simmer with a few aromatics (suppengrun, mirepoix, asian shit, etc.) for 45-60 mins. Remove the chicken leg, let it cool until you can handle it and remove the meat from the bone. Optionally, you can return the bones and cartilage to the pot and continue to simmer for another hour or so to maximize flavor extraction. The resulting stock can be used for any chicken based soup, some of my favorites being Greek avgolemono, Mexican chicken vegetable rice, egg drop/hot & sour, Lebanese lentil & kale, or Provencal pistou.
    >Marinades
    Just debone the flesh using a sharp knife and pull out any tendons. This gets easier with practice and may seem tedious at first, but with the obvious cost savings (half the price) I consider the 5 minutes of extra work to be a no-brainer. Cut up the dark meat however you want and marinate it for stir fries or skewers. Save the bones/cartilage for stock and keep the skin in a bag in the freezer until you get a lb or so and render some schmaltz.
    >Roasting whole
    I would only do this if I had a day in advance to prepare. For every lb (450g) of chicken mix up 1 tsp (5g) each of salt and sugar (+ optional non-salt spices) and massage it all over the chicken leg quarters then set on a baking sheet and refrigerate overnight. You can also separate the drumstick and thigh if you can find the knuckle easily, but if you're a beginner it doesn't matter.
    The next day, roast at 400°F(200°C) for at least 45 minutes, preferably 1 hour. If you notice the chicken getting too dark, baste some juices over the top. Let cool 5 minutes.

    • 2 weeks ago
      Anonymous

      nice, will try all of the above

    • 2 weeks ago
      Anonymous

      Ragouts.
      Also what said. It's also easier to make fond/broth with them.than whole chickens as they aren't as tall/high than whole chickens.

      • 2 weeks ago
        Anonymous

        >whole chicken
        The carcass of a paired chicken makes the best stock. If you remove the thigh bones and include them, all the better, since the thigh bones have so much marrow and collagen in them, what with all that connective tissue and such.

        • 2 weeks ago
          Anonymous

          A whole chicken will obviously give you the best result. Meat is flavour.

  5. 2 weeks ago
    Anonymous

    >meat that is 90% bone is cheap
    Kek

    • 2 weeks ago
      Anonymous

      Most people here can do simple math. You can't, but most people here can.

  6. 2 weeks ago
    Anonymous

    in my area that's a pretty good price, yeah
    I like to light up enough charcoal to get my grill up to like 350-400, having the charcoal off on one side. throw the chicken legs on the indirect side and just let them coast until they're nice and tender at around 195-200 internal (hour or more). then if the skin needs some attention you can throw it directly over the fire for like 30 seconds to a minute to get the skin nice and crisp, and you've got damn good chicken
    during the winter I do them a bit differently indoors. heat oven to 300, salt and pepper both sides obviously, put chicken skin side down on a baking sheet, add a bit of water to the pan to have a thin coating all over (probably half a cup or so), throw in the oven and cook until the chicken is like 180, then flip them over and either crank up the heat or broil to finish them off and crisp up the skin
    save the rendered fat for future cooking, and of course save all the bones and scraps to make a delicious stock. grilling the chicken makes a fricking amazing stock

  7. 2 weeks ago
    Anonymous

    debone the thighs, remove skin, slice up and marinate (greek yogurt, cumin, coriander, salt, pepper, smoked paprika).
    roast them for 45 minutes until done
    get some wraps/flatbread and eat with onion, capsicum, baby spinach, pickles

  8. 2 weeks ago
    Anonymous

    In Canada you can buy a 1lb bag for $7.

    • 2 weeks ago
      Anonymous

      >10.99/lb for boneless skinless gay fricking moron shit god fricking damn it

  9. 2 weeks ago
    Sage

    If you debone them make sure you save them. I buy bone in thighs just to make chicken stock with my veggie scraps. It's (almost) free.

  10. 2 weeks ago
    Anonymous

    Render the skin for schmaltz, bake the bones and simmer them for 4 hours for stock, throw the meat to the dogs, they'll eat it raw. Simple as

  11. 2 weeks ago
    Anonymous

    I use them for chicken and sausage gumbo. Salt and pepper the quarters, roast in the oven with a little neutral oil, take off the skin and shred the meat when cooked and stir into the gumbo towards the end of cooking. Use the left over bones to make a roast chicken stock which you can also use in the gumbo. The pan drippings/fond taste great incorporated into your gumbo. Make some gumbo, don't be a homosexual

  12. 2 weeks ago
    Anonymous

    I get that same bag for $5, but yes it's a great value. I use the drumstick for stock and cook the thighs in dishes, or process them to make chicken patties, shred them for tacos/dishes.
    I also deep fry the skin for dishes too. It goes great in chicken salad and over rice. One time I stuffed on like a dumpling and deep fried it. It was great.
    Be more creative and you can save $$$$

  13. 2 weeks ago
    Anonymous

    If you have dogs you should feed them the bones, they will love it. Do NOT feed them cooked bones though because it can kill them.

    • 2 weeks ago
      Anonymous

      Cats can eat raw bones too. I give the thigh bones to my cat and she loves them.
      Never cooked though. They will choke or perforate their intestines.

  14. 2 weeks ago
    Anonymous

    I buy chicken quarters and remove the back and freeze it for stock making. 4 chicken quarters equals roughly 1 chicken back, which is perfect for making my own chicken stock. I make my own chicken gravy and sometimes I'll just cook potatoes to enjoy the gravy.

  15. 2 weeks ago
    Anonymous

    It's a good deal if you're going to use the bones. If you don't then lol no.

  16. 2 weeks ago
    Anonymous

    I overcook them in a pressure cooker, drink the broth, and eat the bones, which the pressure cooker renders into mush. Zero waste.

    • 2 weeks ago
      Anonymous

      >I eat the bones
      lol
      no you fricking font lmao

      • 2 weeks ago
        Anonymous

        Oh, but I do. Let them cook long enough and the bones turn into dust when bitten. I couldn't remove them intact if I tried.
        >But the shards
        There are no sharp shards. The bones are mush.

        • 2 weeks ago
          Anonymous

          See

          >I eat the bones
          lol
          no you fricking font lmao

          • 2 weeks ago
            Anonymous

            See

            Oh, but I do. Let them cook long enough and the bones turn into dust when bitten. I couldn't remove them intact if I tried.
            >But the shards
            There are no sharp shards. The bones are mush.

            • 2 weeks ago
              Anonymous

              see

              >I eat the bones
              lol
              no you fricking font lmao

  17. 2 weeks ago
    Anonymous

    1.12kg of chicken legs (2 lbs) costs me $16.5 here. We suffer in Norway.

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