5 Ways to Cook Chicken Quarters

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Chicken is a fairly versatile meat when it comes to cooking. It takes flavors well and responds well to multiple cooking techniques. Chicken quarters are typically from the thigh and drumstick, but sometimes you may find them with the breast and wing of the chicken instead. No matter which you choose, the U.S. Department of Agriculture states chicken should be cooked to an internal temperature of 165 degrees Fahrenheit to be considered safe for eating.

Broil It Indoors

  • Broiling is a dry-heat cooking method that transfers heat to the item without using of moisture. You can broil chicken quarters indoors in your oven using the "Broil" setting. Most broilers have a low and high setting. This cooks the chicken from above at high temperatures. Since there is no active flame, you don't have to trim excess fat or skin from the chicken. Marinate the quarters overnight or for at least an hour prior to broiling for flavor and moisture. Some marinade flavors to consider can include lemon and thyme, teriyaki and onion or just slather on a barbecue sauce. Monitor the chicken's internal temperature often, as broiling can quickly overcook and dry out the quarters.

Pan Fried Goodness

  • Pan fry chicken quarters after breaking them apart chopping the drumstick from the thigh. If you're not interested in adding excess fat and calories to your meal, then you will want to skip pan frying. Pan frying requires a good breading on your chicken to keep it moist and about 1/4 inch of oil in the pan. Pan-fried chicken has a crispy, flavorful skin and stays moist inside.

Give It a Roast

  • To roast your chicken quarters, leave them whole or separate the pieces. Marinate the chicken to keep it from drying out or rub it with olive oil before cooking to moisten the skin. Use a roasting pan, which is a slotted pan or one that keeps the meat suspended and out of the fat drippings while it cooks, and cook the quarters in a 325 F oven.

Toss It On the Grill

  • Grilling adds flavor and can enhance seasonings you're already using on your chicken quarters in your marinade or dry rub. Since your chicken isn't cooked in fat, it is a healthy option as well. You'll need to spray your grill with a non-stick coating or rub your chicken with oil to prevent it from sticking and peeling apart from the grill. To prevent flare-ups, remove the skin and excess fat pieces from the chicken quarters before cooking.

Chop It Up for Soup or Stew

  • Chicken quarters can be simmered in stock or water and used for a soup or stew. Stewing creates a tender, flavorful piece of chicken. The chicken can be stewed whole and shredded after it's cooked. Remove the skin before adding the chicken quarter to the stew. Use herbs, such as thyme or rosemary, and bring the stew or soup to a simmer until the chicken is fully cooked, which takes about an hour.

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