Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
A chicken leg quarter is the whole back leg, thigh and drumstick joined at the knee, taken bone-in from a bird Produced in the UK and sold from 500g to 10kg. Certified Halal, slaughtered by the non-stunned method, it's the cut to reach for when you want dark meat that holds together through a long roast.
What's actually in a leg quarter?
It's two joints in one piece: thigh and drumstick, connected at the knee and on the bone, which keeps the meat moist through slow cooking. It's 100% chicken leg quarter, with nothing added. Order it skin-on if you want the skin to crisp, or skin-off to render less fat into the pan.
How can it be ordered?
Buy it whole, or jointed into 2 or 4 pieces, or diced mid-size at 20-25g or down to 10-15g. Every option is available skin-on or skin-off, in packs from 500g to 10kg.
Is a leg quarter the same as a drumstick or a thigh?
No — it's both at once, thigh and drumstick left joined rather than split at the knee. Want them separate? Order the 2 piece or 4 piece cut, which splits the quarter into its two halves.
How should a leg quarter be cooked?
Roast it skin-on at high heat to crisp the skin, or braise it low and slow until the meat pulls easily off the bone. The spice rub you'd use on wings works just as well brushed over the skin. Butcher's tip: rest it 10 minutes before carving.
Pack sizes run from 500g to 10kg. A 500g to 1kg pack suits two to three people as a bone-in main, a 3kg pack covers a roast dinner for six to eight, and the 5kg to 10kg packs are built for batch cooking or catering.
Give it around 24 hours in the fridge to defrost fully before cooking — this size of leg quarter needs the time. No fixed freezer life is set for this cut, so once it's thawed, cook it within a day or two rather than refreezing.
Typical values per 100 g (raw):
| Energy | 237 kcal |
|---|---|
| Protein | 16.69 g |
| Fat | 18.34 g |
Basis: chicken dark meat with the skin on. Reference: USDA FoodData Central, "Chicken, broilers or fryers, dark meat, meat and skin, raw" (FDC 171463).
Whole or jointed into 4 pieces, this quarter roasts well for a Sunday-style dinner and braises just as well into a chicken curry.
Diced small and skin-off, it works in karahi, biryani, or a tray of tandoori-style thighs.
Marinate the whole quarter overnight, then roast it skin-on until the skin crisps and the thigh pulls easily from the bone.
Jointed into 4 pieces, pan-sear skin-on for colour before finishing in a hot oven — faster than roasting whole.
For a quick karahi, reach for the 10-15g diced pieces, skin-off.
Can I sear a leg quarter, then finish it in the oven?
Yes — sear it skin-on in a hot pan for colour, then transfer to a hot oven until the meat pulls easily off the bone.
Where does this chicken come from?
It's Produced in the UK, from birds slaughtered by the non-stunned method.
What cutting options are available?
Whole, 2 piece, 4 piece, or diced mid-size at 20-25g or 10-15g.
Can I get it without the skin?
Yes — every cutting option comes skin-on or skin-off.