Chicken leg quarters without skin

Skinless chicken leg quarters are a popular cut in the kitchen that includes both the thigh and the upper part of the chicken leg, without the outer skin. This portion is valued for its intense flavor and juicy texture, making it ideal for a wide variety of preparations such as stews, roasts, frying, and braising.

Chicken is one of the most consumed meats worldwide, and its farming has ancient origins dating back to Asia. Skinless chicken leg quarters have earned a special place in Latin American cuisine for being a versatile and healthy option.

Regarding its properties, this cut is rich in high-quality protein and contains less fat than if consumed with the skin, making it an ideal choice for balanced diets low in saturated fats. Furthermore, it provides B-complex vitamins and minerals such as iron and zinc, which are essential for energy and the proper functioning of the body.

In the Latin American context, this ingredient may be found under different names depending on the country, including: skinless thigh, skinless chicken leg, or simply skinless hindquarters. Although the names vary, they always refer to the same part without the skin, allowing for its use in various traditional and contemporary recipes.