Leg Quarters Anyone?

The thing about leg quarters is that few people really want to buy them. I've had people tell me that they are too hard to cook or that they are "grill" food. However, I'm here to tell you that leg quarters is a great way to feed a large crowd inexpensively. And, believe it or not, is always a pleaser! I use leg quarters a lot actually. Sometimes I'll cook them down in a large pot and debone the chicken. And sometimes I'll make the following recipe. This one is a family favorite. :)

What you'll need:

1 package leg quarters (1.50 - 2 pounds)
1 stick of butter
garlic
salt/pepper
Season All

(Seriously, that's it)


I use a large cast iron dutch oven for this recipe. I've found that the cast iron ovens really helps keep the meat nice and moist while letting it crisp up on the outside. This recipe literally tastes like it was cooked outside on the grill!

All I did here was melt the butter in the dutch oven. While it's melting and getting nice and hot I pulled the skin off and seasoned the chicken on both sides really well. (Chicken needs all the help it can get) When the butter is bubbling really well I carefully placed each piece of chicken in the butter. Turned the heat down to medium and I put the lid on leaving a little lip for ventilation. Left it alone completely for about 10 minutes...turned and repeated. When juices run clear it's done. :)

After first turn...

After about 2 turns. I like mine crispy on the outside :)