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What does a quarter chicken consist of?

A quarter chicken is a common menu item at many restaurants and food establishments. It typically refers to a chicken that has been cut into four equal pieces – two breast quarters, two leg quarters. But what exactly makes up these chicken quarters, and how much meat can you expect to get from them? Here we’ll take a closer look at what a quarter chicken consists of.

Breast Quarters

A breast quarter contains one side of the chicken’s breast along with a portion of the back. It includes the breast meat (pectoralis major and minor muscles), rib meat, and a part of the backbone. A skin-on, bone-in breast quarter from a 3 to 4 pound broiler chicken typically weighs around 1/2 pound and contains about 1/4 to 1/3 pound of edible breast meat. The actual amount can vary depending on the size of the chicken.

When the skin and bones are removed, an average breast quarter yields around 4-5 oz (113-142 g) of skinless, boneless breast meat. This is because it’s estimated that bone and skin make up around 30% of the weight of a chicken breast quarter. So out of that 1/2 pound, only about 1/3 pound is boneless, skinless breast meat.

Cut of Breast Quarter

Here are the key elements of a breast quarter:

  • Breast meat (pectoralis major) – This is the thick, juicy part of the breast.
  • Tenderloin (pectoralis minor) – The smaller, oval-shaped muscle underneath the main breast.
  • Rib meat – This is along the ribs that extend partway up the breast.
  • Back/spine – A portion of the backbone is attached.
  • Skin
  • Rib bones
  • Cartilage

Leg Quarters

A leg quarter contains the whole leg portion – thigh and drumstick. It consists of the following:

  • Thigh – The thigh contains several muscles including the thigh meat (biceps femoris) and leg meat (iliotibialis and sartorius).
  • Drumstick – This is the lower part of the leg with a single bone. It contains the calf muscles.
  • Hip joint
  • Skin
  • Thigh bone
  • Drumstick bone
  • Cartilage

A skin-on, bone-in leg quarter from a typical broiler chicken weighs approximately 1/2 pound. After removing the bones and skin, it yields around 3-4 oz (85-113 g) of edible thigh and drumstick meat.

Cut of Leg Quarter

Key components of a chicken leg quarter:

  • Thigh meat (biceps femoris) – The largest muscle in the thigh.
  • Leg meat (iliotibialis and sartorius) – Two long, thin muscles running along the thigh.
  • Calf/drumstick meat – The muscles of the drumstick.
  • Thigh bone
  • Drumstick bone
  • Hip joint
  • Skin
  • Cartilage and connective tissue

Total Weight and Meat Yield

Adding up an average breast quarter and leg quarter:

  • Total weight: Approximately 1 lb
  • Boneless, skinless meat yield: Approximately 7-9 oz (198-255 g)

So for a quarter chicken from a 3-4 lb broiler chicken, you can expect around 1/2 pound of edible meat total when the skin and bones are removed. This meat yield range is summarized in the table below:

Cut Weight (bone-in, skin-on) Weight (boneless, skinless)
Breast Quarter About 1/2 lb 4-5 oz
Leg Quarter About 1/2 lb 3-4 oz
Total About 1 lb 7-9 oz

Keep in mind that the exact amount of meat can vary quite a bit based on the size of the chicken. Smaller broiler chickens around 3 pounds will be on the lower end of this meat yield range, while larger 4-5 pound chickens may exceed it.

Cooking Quarter Chicken Parts

When preparing a quarter chicken meal, the breast quarters and leg quarters can be cooked together or separately:

  • Cook together – Roast the quarters on a sheet pan at 375°F for 30-45 minutes until fully cooked. This ensures even cooking.
  • Cook separately – Roast, grill or pan-fry the white and dark meat pieces separately since they require different cook times. The breast cooks faster than the leg and thigh.

If cooking bone-in parts, aim for an internal temperature of 165°F in the thickest part of the breast and thigh. For boneless pieces, 160°F is sufficient.

Quarter chicken can be prepared many ways including roasted, grilled, fried, braised, and more. Flavor it simply with salt, pepper, and olive oil or spice it up with chili powder, paprika, garlic, herbs, etc. Serve with sides like mashed potatoes, rice, veggies, and more for a full meal.

Buying Packaged Quarter Chicken

When purchasing packaged quarter chicken at the grocery store, check the label for weight and inspect the package. Here’s what to look for:

  • Weight – Packages labeled “quarter chicken” typically contain about 1 pound total weight.
  • Evenly cut – The breast and leg quarters should be approximately equal in size.
  • Portioned well – The breast should contain a significant portion of breast meat attached, not just rib meat.
  • Fresh – The meat should look fresh, not dried out or discolored.
  • Pack date – Look for a use or freeze by date and choose the freshest option.

This helps ensure you’re getting high quality, evenly portioned quarters with good meat yield.

Freezing and Thawing

For the best quality, fresh quarter chicken should be either cooked, refrigerated, and eaten within 4 days of purchase or frozen immediately until ready to thaw and use.

To freeze:

  • Place quarters in freezer bags or airtight containers.
  • Remove as much air as possible.
  • Label with name and date.
  • Freeze for up to 9 months at 0°F.

To thaw previously frozen quarters:

  • Refrigerator: Thaw overnight in the refrigerator for cooking the next day.
  • Cold water: Submerge bag in cold water, changing water every 30 minutes until thawed. Cook immediately.
  • Microwave: Use the defrost setting and cook immediately.

For food safety, cook thawed chicken within 1-2 days. Do not refreeze raw chicken after thawing.

Cooking Uses

Because it’s already portioned into perfect individual servings, quarter chicken is convenient for all kinds of recipes and meals:

  • Main dishes – Roast chicken, fried chicken, chicken parmesan, chicken cacciatore, chicken stew, chicken pot pie, etc.
  • Salads – Chicken caesar salad, chicken chef salad, chicken salad sandwiches.
  • Soups and chili – Chicken noodle soup, chicken tortilla soup, white chicken chili.
  • Tacos and fajitas – Chicken tacos, chicken fajita bowls, taco salad.
  • Casseroles – Chicken divan, chicken tetrazzini, chicken enchilada casserole.
  • Sandwiches – Chicken sandwiches, chicken salad sandwiches, chicken parm sandwich.

A family meal for 4 can easily be made using 2 packs of quarter chicken. Individual servings for meal prep can be made with just 1 quarter. The possibilities are endless!

Price

Quarter chicken is very economical compared to purchasing a whole chicken or buying chicken parts separately. Here are some typical price points:

  • Whole chicken: $1.00-$1.50 per pound
  • Bone-in chicken breasts: $3-$4 per pound
  • Bone-in chicken thighs or drumsticks: $1.50-$2 per pound
  • Quarter chicken: $2-$3 per pound

Considering quarter chicken provides both white and dark meat at a good portion size, it delivers excellent value. Buying family packs on sale makes it even more budget-friendly.

Nutrition

Chicken is a lean, protein-packed meat that offers many nutritional benefits. Here are some of the main nutrients found in a quarter chicken from a 3-4 pound broiler chicken (based on USDA data):

  • Calories: 230
  • Protein: 37g
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 145mg
  • Iron: 1mg
  • Sodium: 180mg
  • Potassium: 340mg
  • Phosphorus: 255mg
  • Selenium: 32mcg
  • Niacin: 9mg
  • Vitamin B6: 0.7mg
  • Zinc: 2mg

As you can see, quarter chicken provides lean protein, B vitamins, selenium, zinc, iron, and other important nutrients. Choosing quarters with the skin removed will further reduce fat, saturated fat, and cholesterol.

Tips for Cooking Quarter Chicken

Follow these helpful tips for preparing moist, flavorful quarter chicken every time:

  • Pat the quarters dry before cooking for crispy skin.
  • Rub them with oil or dry spices to add flavor.
  • Roast at 375°F for even cooking, or pan fry for crispy skin.
  • Use a meat thermometer to ensure doneness.
  • Let rest 5 minutes before slicing for juicy meat.
  • Slice against the grain of the meat for tenderness.
  • Save bones for making stock.

Common FAQs

Is white or dark meat healthier?

Both have benefits! White breast meat is leaner and lower in fat than dark leg and thigh meat. But dark meat contains more vitamins and minerals like iron due to more muscle use. Eating a balance of both gives you the best nutritional profile.

Can I use 8 quarters instead of a whole chicken?

Yes, 8 quarter pieces from 2 whole chickens will provide similar meat and be interchangeable with a whole cut-up chicken in recipes. Just adjust cook times as needed since quarters are smaller.

How long does quarter chicken last refrigerated?

Raw quarters last 3-4 days in the fridge. Cooked quarters keep 3-4 days. For longer storage, freeze quarters immediately.

How do you know when quarter chicken is done?

Use a meat thermometer to test doneness. Chicken is safe to eat at 165°F for bone-in and 160°F for boneless. The meat will become white and opaque when fully cooked.

Can I make stock with quarter chicken bones?

Absolutely! The bones from quarter chicken have plenty of collagen to make rich, flavorful homemade chicken stock.

Conclusion

A quarter chicken is a versatile way to enjoy the great taste, nutrition, and value of chicken. Comprised of a breast quarter and leg quarter, it contains a good portion of white and dark meat for a single serving. Skin-on, bone-in quarters weigh approximately 1 pound total and yield about 1/2 pound of edible meat when skin and bones are removed. Quarters can be cooked whole, split, or as individual pieces. They work great in a variety of dishes from soups to sandwiches to main entrees. Buying family packs on sale provides budget-friendly meals for the whole family. Follow proper handling methods and cook to a safe internal temperature for delicious and safe quarter chicken every time.