Emily Carter
Chicken leg quarters are a cost-effective way to cook a delicious meal, but they can be a little daunting to prepare, especially if you're used to cooking chicken breasts. Chicken leg quarters are made up of the whole chicken leg (thigh and drumstick) with a piece of the back attached. If you want to separate the chicken leg quarter into pieces, you'll need to cut through the skin and joints to separate the leg from the body and then divide the thigh and drumstick. You can also remove the backbone if you wish, but it can be tricky to do so and may not be necessary as it adds flavour and juiciness to the dish.
Characteristics and Values table for cutting chicken leg quarters into pieces
| Characteristics | Values |
|---|---|
| Cut | Cut through the skin between the thigh and body |
| Bend | Bend thigh back until the hip joint breaks |
| Cut again | Cut through the joint, separating the leg from the body |
| Separate thigh and drumstick | Slit the skin above the knee joint, break the joint, and then cut apart |
| Backbone | Chop it off or keep it (it makes the chicken juicy) |
| Chicken leg quarters include | Whole chicken legs (thighs and drumsticks) with a piece of the back attached |
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What You'll Learn
Cutting through the skin between the thigh and body
To cut chicken leg quarters into pieces, you'll first want to focus on removing the leg quarters. Start by locating the skin between the thigh and the body of the chicken. Cut through this skin, then bend the thigh back until the hip joint breaks. Once you've done this, cut through the joint to fully separate the leg from the body.
To separate the thigh and drumstick, you'll follow a similar process. First, slit the skin above the knee joint, then break the joint by bending the drumstick back. Finally, cut through the joint to separate the two pieces. Repeat this process on the other side.
Now you have successfully separated the leg quarter into three pieces: the thigh, drumstick, and body. You can follow similar steps to further break down the chicken into wings and breast pieces, or you can leave it as is depending on your desired end product.
Remember to use a sharp knife and be careful when cutting through the skin and joints to ensure a clean separation.
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Breaking the hip joint
To cut chicken leg quarters into pieces, you'll want to start by removing the leg quarters from the whole chicken. To do this, cut through the skin between the thigh and the body. Then, bend the thigh back until you hear the hip joint break. Make a clean cut through the joint to separate the leg from the body.
Now, you'll want to separate the thigh and drumstick. Start by slitting the skin above the knee joint. Then, break the joint by bending the drumstick back, and finally, cut through the joint to separate the two pieces. Repeat this process on the other side.
At this point, you've successfully cut the chicken leg quarter into three pieces: the thigh, drumstick, and body. If you'd like to further break down the body into wings, breasts, and back pieces, follow these additional steps:
Remove the wings by pulling one wing away from the body and slitting the skin between the wing and body. Bend the wing back until the joint breaks, then cut through it. Repeat on the other side.
To separate the breast from the back, start by cutting along the breast end of the ribs on one side, working your way towards the neck to separate the breast from the back. Repeat on the other side, then bend the front and back halves apart. Finally, cut through the neck joints that connect the two halves.
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Separating the thigh and drumstick
Chicken leg quarters are a cost-effective way of buying chicken as they are cheaper than buying thighs and drumsticks separately. They are simply whole chicken legs (thighs and drumsticks) with a piece of the back attached.
To separate the thigh and drumstick, first, slit the skin above the knee joint. Next, you need to break the joint. You can do this by bending the thigh back until the hip joint breaks. Finally, cut through the joint to completely separate the thigh and drumstick. Repeat this process on the other side.
Once you have separated the thigh and drumstick, you can choose to cook them as they are or cut them into smaller pieces. If you are cooking a whole chicken, you will also need to remove the wings and separate the breast from the back.
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Cleaning the chicken quarters
Cleaning chicken quarters involves removing the tail and some fat. You can also remove the backbone, but this can be tricky as the thigh is attached to it. If you want to remove the backbone, you'll need to cut around it, being careful not to saw the bone.
To clean chicken quarters properly, it's important to sanitize your work area and any equipment you've used. This will help prevent the spread of bacteria. Start by washing your hands thoroughly with soap and warm water before handling the chicken and throughout the cleaning process as needed.
After you've finished cutting the chicken, sanitize the cutting board by washing it in the dishwasher or using a bleach solution. To make a bleach solution, mix 1 tablespoon of liquid chlorine bleach with 1 gallon of water. Pour the bleach solution over the cutting board and let it sit for 2 minutes. Then, rinse the board and let it air dry.
In addition to sanitizing the cutting board, be sure to sanitize any other surfaces or items you touched with dirty hands while handling the chicken. This includes things like the sink, faucet handles, countertops, and doorknobs. Use a disinfectant spray or wipe, or a diluted bleach solution, to clean these surfaces.
By following these cleaning and sanitizing steps, you can help ensure that your work area is safe and free from harmful bacteria.
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Sanitation methods for the cutting board
When cutting chicken leg quarters into pieces, it is important to follow proper sanitation methods to prevent the spread of bacteria and ensure food safety. Here are some detailed instructions for sanitizing your cutting board:
Use the Right Type of Cutting Board:
Use a non-porous cutting board made of materials such as plastic, marble, glass, or pyroceramic. These surfaces are easier to clean and sanitize than wooden boards. Wooden cutting boards, especially those made of hardwood, have natural antibacterial properties, but they require more care and maintenance. If you use a wooden board, ensure it is well-maintained and seasoned with mineral oil to create an environment less conducive to bacterial growth.
Wash with Hot, Soapy Water:
After cutting raw chicken, wash the cutting board thoroughly with hot water and soap. Scrub the surface well, and then rinse with clean, clear water. This step helps remove any visible traces of food and bacteria.
Disinfect with Chlorine Bleach (for non-wooden boards):
Prepare a sanitizing solution by mixing 1 tablespoon of unscented liquid chlorine bleach with 1 gallon of water. Flood the cutting board's surface with this solution and let it stand for several minutes. Then, rinse the board with clean water. This step helps eliminate any remaining bacteria.
Air Dry or Pat Dry:
After rinsing the cutting board, let it air dry completely. Alternatively, you can pat it dry with clean paper towels or a clean cloth. Ensure the cloth or towel you use is dedicated to cleaning surfaces that have been in contact with raw meat to avoid cross-contamination.
Sanitize Other Surfaces:
In addition to the cutting board, sanitize any other surfaces or utensils that came into contact with the raw chicken, such as knives, countertops, or your hands. Wash them with hot, soapy water, and dry them thoroughly.
Use Separate Cutting Boards:
Consider using separate cutting boards for raw meats and ready-to-eat foods like bread and vegetables. This practice helps prevent cross-contamination and reduces the risk of transferring harmful bacteria from raw chicken to other foods.
Replace Worn-Out Cutting Boards:
Over time, cutting boards can develop cracks, crevices, or deep knife scars that are difficult to clean and can harbor bacteria. Inspect your cutting boards regularly, and replace them when they become excessively worn.
By following these sanitation methods, you can help ensure that your cutting board is clean and safe to use when preparing chicken leg quarters or any other type of food.
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