A chicken quarter leg is a piece of leg consisting of the tibia and fibula together with the surrounding muscles and a piece of bone of the spine. The meat is tender, juicy, and light pink, with a slight hypertrophy of fatty tissue. The quarter of the highest quality is white to light pink. It is a good source of easily digestible animal protein, zinc, magnesium, B vitamins and unsaturated fatty acids. The usage: baking, frying, boiling, braising, grilling, smoking.