The versatility of chicken, as well as the ease and speed with which it can be cooked make it one of the most popular meats around.
Chicken leg quarters, also referred to as whole chicken legs, consist of both the thigh and drumstick. This cut is sold bone-in/skin-on and for most part, quite economical. Because they are dark meat and many people prefer white meat, chicken legs are often over looked by the consumer.
I like to purchase these with six fresh leg quarters to the package. Usually you will find a bit of extra fat on them which needs to be trimmed as well as the backbone rinsed out. Freezing them in a meal size portions makes it so handy when ready to use.
Roasting them in a real slow oven temperature with just a little oil, salt & pepper always produces tasty results. After they have baked for an hour you can always turn up the temperature for a few minutes to crisp the skin if you wish.
Today, I thought it would be nice to do something a bit more special. Stuffing them with a veggie-cheese mixture not only tastes great but they had a nice visual effect on our plates.