Chicken Leg Quarter

A Chicken Leg Quarter is the leg cut with a section of the back still attached, giving a larger and heavier piece than a single leg. The extra bone adds flavour to anything cooked around it.

What it is

A leg cut with additional back section retained, from the same leg range as our other leg preparations. The extra bone and skin area distinguish it from a plain single leg.

How it is prepared

Whole, skin on or off, scored for marinating — confirmed at the time of order.

Typical trade use

This is used for roasting and tray bakes, barbecue and rotisserie, and high-volume service where one piece is one portion. It compares closely to Chicken Single Legs, with the extra back section giving a bigger piece per portion. For a similarly generous, bone-in single portion from elsewhere on the bird, Chicken Fillets 250+ is worth comparing.

Ordering notes

The back section shields the meat from direct heat and helps it stay moist through roasting or barbecuing. Confirm skin on or off, and scoring, when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

How is a leg quarter different from a single leg?

A leg quarter includes a section of the back attached to the leg, giving a larger, heavier piece than Chicken Single Legs on its own.

Does the extra bone affect flavour?

The additional bone and skin area is generally considered to add flavour to whatever is cooked around it, which is part of why this cut is chosen for roasting and tray bakes.

Can leg quarters be scored for marinating?

Yes — scoring is a standard preparation option; specify it when you order.