08/12/2026
Can I gush for a moment about our leg quarters?
We've had them many times, in many ways at this point and there are a few things that just keep impressing me.
First off, they are huge! Our leg quarters have been averaging over a pound each. That means there's enough meat on them to make it worth getting off the bone (something I never liked doing on tiny conventional chicken legs), which leads me to my next point…
There is so little gristle on them! They are tender and juicy instead of tough and stringy. Our birds move as they are growing and the legs are where you see that difference most.
Third, the meat is not that dark. 👀 The thighs are close to the same color as our breasts, and even the darker meat is more of a light copper. My first thought was that they must be lower in iron or something, but no — our testing shows our birds have 20% more iron than conventional chicken (and rabbit meat is white even though it has more iron than beef!). Kind of a mystery, so of course I asked AI. 🙃 My best guess after digging in: the deep-red legs I grew up with were likely coming from birds raised on a very different kind of feed. Ours is a vegetarian feed.
We had leg quarters last night for dinner — just shredded them with salt and put them on a corn tortilla with salsa and all the fixings, street taco style. So flavorful! I keep saying our chicken tastes like it's covered in chicken bouillon, only better, because it's real flavor.
We've finished producing for the season (just have our personal batch left) so once we sell out, that's it! If you haven't tried our leg quarters, grab a pack today — they're great for barbecues! We only have about 100 lbs left, it'll go fast.
