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From personal experience I would say that the 'Chicken leg quarters' include half of the back. When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicke...
Answer
#6: Post edited
by
James Jenkins
·
2020-08-06T18:02:19Z (over 4 years ago)
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
- The chicken back is not a commercially viable piece on its own, and it is much simpler/easier in a commercial butchery, to split the back and leave it attached to the thigh.
- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
- 2 Breasts
- 2 Backs (front and back)
- I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
- Edit: Add supporting references.
> Generally includes a little less than a quarter of the meat on the chicken. The cut includes a thigh, drumstick, and a part of the back. [Source](https://www.recipetips.com/kitchen-tips/t--365/chicken-description-of-parts.asp)> Because it’s less work for chicken processors to break down the quarters into small pieces. A general rule for buying meat is that the less it must be processed, the cheaper the price will be. If you buy a whole chicken and cut it up yourself, you will pay much less than if you bought individual pieces. [Source](https://www.quora.com/Why-are-chicken-leg-quarters-cheaper-than-the-thighs-and-drumsticks)
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
- The chicken back is not a commercially viable piece on its own, and it is much simpler/easier in a commercial butchery, to split the back and leave it attached to the thigh.
- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
- 2 Breasts
- 2 Backs (front and back)
- I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
- Edit: Add supporting references.
- > Leg Quarters: Generally includes a little less than a quarter of the meat on the chicken. The cut includes a thigh, drumstick, and a part of the back. [Source](https://www.recipetips.com/kitchen-tips/t--365/chicken-description-of-parts.asp)
- > "Why are chicken leg quarters cheaper than the thighs and drumsticks?" Because it’s less work for chicken processors to break down the quarters into small pieces. A general rule for buying meat is that the less it must be processed, the cheaper the price will be. If you buy a whole chicken and cut it up yourself, you will pay much less than if you bought individual pieces. [Source](https://www.quora.com/Why-are-chicken-leg-quarters-cheaper-than-the-thighs-and-drumsticks)
#5: Post edited
by
James Jenkins
·
2020-08-06T18:01:26Z (over 4 years ago)
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
- The chicken back is not a commercially viable piece on its own, and it is much simpler/easier in a commercial butchery, to split the back and leave it attached to the thigh.
- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
- 2 Breasts
- 2 Backs (front and back)
I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
- The chicken back is not a commercially viable piece on its own, and it is much simpler/easier in a commercial butchery, to split the back and leave it attached to the thigh.
- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
- 2 Breasts
- 2 Backs (front and back)
- I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
- Edit: Add supporting references.
- > Generally includes a little less than a quarter of the meat on the chicken. The cut includes a thigh, drumstick, and a part of the back. [Source](https://www.recipetips.com/kitchen-tips/t--365/chicken-description-of-parts.asp)
- > Because it’s less work for chicken processors to break down the quarters into small pieces. A general rule for buying meat is that the less it must be processed, the cheaper the price will be. If you buy a whole chicken and cut it up yourself, you will pay much less than if you bought individual pieces. [Source](https://www.quora.com/Why-are-chicken-leg-quarters-cheaper-than-the-thighs-and-drumsticks)
#4: Post edited
by
James Jenkins
·
2020-08-06T17:48:13Z (over 4 years ago)
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
- The chicken back is not a commercially viable piece on its own, and it is much simpler/easier in a commercial butchery, to split the back and leave it attached to the thigh.
- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
2 breasts- 2 Backs (front and back)
- I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
- The chicken back is not a commercially viable piece on its own, and it is much simpler/easier in a commercial butchery, to split the back and leave it attached to the thigh.
- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
- 2 Breasts
- 2 Backs (front and back)
- I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
#3: Post edited
by
James Jenkins
·
2020-08-06T17:14:23Z (over 4 years ago)
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
The chicken back is not a commercially viable piece on its own, and it is much simpler/easier to split the back and leave it attached to the thigh.- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
- 2 breasts
- 2 Backs (front and back)
- I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
- The chicken back is not a commercially viable piece on its own, and it is much simpler/easier in a commercial butchery, to split the back and leave it attached to the thigh.
- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
- 2 breasts
- 2 Backs (front and back)
- I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
#2: Post edited
by
James Jenkins
·
2020-08-06T17:13:13Z (over 4 years ago)
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
- The chicken back is not a commercially viable piece on its own, and it is much simpler/easier to split the back and leave it attached to the thigh.
- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
- 2 breasts
- 2 Backs (front and back)
- I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
- From personal experience I would say that the 'Chicken leg quarters' include half of the back.
- When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh.
- The chicken back is not a commercially viable piece on its own, and it is much simpler/easier to split the back and leave it attached to the thigh.
- In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking.
- 2 Legs (drum stick)
- 2 Thighs
- 2 breasts
- 2 Backs (front and back)
- I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.
#1: Initial revision
by
James Jenkins
·
2020-08-06T17:12:27Z (over 4 years ago)
From personal experience I would say that the 'Chicken leg quarters' include half of the back. When butchering a chicken the back where thighs/legs attach can be cut into a separate piece of chicken or the the back can be split and half left attached to the thigh. The chicken back is not a commercially viable piece on its own, and it is much simpler/easier to split the back and leave it attached to the thigh. In my youth, we always bought a whole chicken and cut it into eight pieces, for cooking. 2 Legs (drum stick) 2 Thighs 2 breasts 2 Backs (front and back) I liked the back back, with the tail. Plus skin and/or breading. Not a lot of meat otherwise.