Leg Quarters, Back Bone Out
Grey Duck raises its chicken in a cage-free environment in midwestern Amish country, just three hours outside of Chicago. The Grey Duck way means no antibiotics or added hormones and no animal byproducts. These leg quarters contain both the drumstick and thigh AKA a dark meat lover's dream.
COOKING TIP: These juicy skin-on, bone-in leg quarters are packed with tender meat and so much flavor. There are so many different ways to cook them, which means you'll want to stock up and experiment with them all week long. If the weather is on your side, the large surface area of these quarters makes them a great match for the grill. No grill? No problem. We love them in the oven with a south Asian tandoori marinade (yogurt, ginger and garlic paste, garam masala, turmeric powder, and cayenne powder). You're looking for the magic number 165°F to take them off the grill or out of the oven.