Chicken quarters without skin

Skinless chicken quarters refers to a portion of the chicken that generally includes the thigh and drumstick attached, but without the outer skin that covers this part. It is a cut widely used in cooking for its intense flavor and juicy texture, ideal for stews, roasts, braises, and frying.

Origin: Chicken is one of the most consumed white meats worldwide, and its farming has ancient origins in Asia. Chicken quarters are obtained by dividing a whole chicken into sections, which facilitates its preparation and cooking in various traditional and modern recipes.

Properties: Skinless chicken quarters are an excellent source of high-quality protein, in addition to containing B-complex vitamins, such as niacin and B6, and minerals like phosphorus and selenium. Being skinless, this cut has a lower fat content, making it a healthy option recommended for those looking to manage their caloric intake without sacrificing flavor.

Synonyms in Spanish from Latin America: Depending on the country, skinless chicken quarters may be called pierna y muslo sin piel, muslo con pierna sin piel, or simply pierna sin piel. In some regions, the term cuartos traseros sin piel is used to refer to this specific portion of the chicken.