I ran across some chicken quarters that seemed to be priced right so I thought I'de do some up to take to work this week and to freeze for future use. The one bad thing about buying the quarters is the hip and backbones and all the extra fat. You can definately leave all that junk on there and just cook it but it may make the chicken less pleasurable to eat for some people.
I started playing around with some different ways of prepping the quarters and this turns out to be my fav. The only thing I haven't tried from here is to debone the thigh and make a drumscicle..
.79 a lb isn't bad but they do come with alot of extra junk attached..
This is right out of the package. From here I take and find where the meat of the thigh meets the meat of the hip.
Now start working the knife along here being carefull not to cut into the thigh. We need to cut down until we get to the joint.
Cut to the hip side of the ball to separate the joint and then continue cutting through the rest of the attaching muscle down to the back skin. If you are carefull and so desire, you can run the knif along the skin and retain it for wrapping later.
Now I just can't stand to leave my thighs exposed to the elements so I just roll 'em up and give them a little tie to keep all that fat and goodness inside.
Now it's in to your favorite marinade or rub or whatever then onto the grill or into the smoker, whichever you please.
Stay tuned for some post-grill pics..
Hope this helps someone for thier next backyard party.
I started playing around with some different ways of prepping the quarters and this turns out to be my fav. The only thing I haven't tried from here is to debone the thigh and make a drumscicle..
.79 a lb isn't bad but they do come with alot of extra junk attached..
This is right out of the package. From here I take and find where the meat of the thigh meets the meat of the hip.
Now start working the knife along here being carefull not to cut into the thigh. We need to cut down until we get to the joint.
Cut to the hip side of the ball to separate the joint and then continue cutting through the rest of the attaching muscle down to the back skin. If you are carefull and so desire, you can run the knif along the skin and retain it for wrapping later.
Now I just can't stand to leave my thighs exposed to the elements so I just roll 'em up and give them a little tie to keep all that fat and goodness inside.
Now it's in to your favorite marinade or rub or whatever then onto the grill or into the smoker, whichever you please.
Stay tuned for some post-grill pics..
Hope this helps someone for thier next backyard party.
