Roasted chicken drumstick with paprika and potatos

Chicken leg quarters are often inexpensive to purchase. While you can cook the chicken leg quarters whole, separating them into thighs and drumsticks allows you use the chicken efficiently. A joint attaches the leg and thigh together. Locating this joint and separating it allows you to cut the chicken quarters easily. After you separate the chicken leg quarters, prepare them for a meal or freeze them to use later.

Place the chicken leg quarters onto a cutting board. Wash your hands with an antibacterial soap and warm water before handling the chicken.

Grab onto the chicken thigh with one hand. Hold onto the chicken leg with the other hand. Bend the chicken leg against the joint so that it dislocates.

Cut through the dislocated joint with a sharp knife to separate the thigh from the leg. If you have difficulty using a knife, separate the pieces with sharp kitchen shears.

Remove the excess fat from the chicken leg quarters with a sharp knife. Slice the excess skin off with kitchen shears if you desire.


Place the chicken legs and thighs into freezer bags. Separate the chicken pieces with freezer paper to prevent them from sticking together. Remove the air from the freezer bags to prevent freezer burn. Store them in the freezer for up to eight months for best results.


Always wash your kitchen surfaces, tools and hands immediately after handling raw chicken to prevent the risk of a food-borne illness.