How Long to Cook Chicken Leg Quarters


Cooking time is one of the most important steps in cooking, and it can make or break a dish. It also depends on how you’re going to prepare your chicken leg quarters. You might be thinking, “Well that’s no problem — if I don’t like how it comes out, I’ll just cook longer next time.” But what if you don’t have more chicken leg quarters? How long do they last? What if my guests are hungry now? Luckily for us all there’s an easy solution: knowing how long to cook chicken leg quarters before they’re done!

Bring water to a boil.

Bring the water to a boil, watching the temperature carefully. If it boils over, you’ll have to start over again with less water and more time for it to come back up to temperature. You also want to make sure that your simmer isn’t too low or else your chicken will take too long and be tough when cooked through properly.

Add chicken leg quarters to the boiling water.

Now, you’re ready to add the chicken leg quarters to the boiling water. Don’t add any salt or oil–as they will draw out moisture and make your meat greasy, respectively. Also avoid adding other ingredients that may interfere with the flavor of your chicken leg quarters (like herbs or spices).

Reduce heat and simmer for 10-15 minutes per pound of chicken.


When you hear the word “simmer,” you may think of a pot set over low heat. That’s exactly what it means: to cook something slowly in liquid that’s just below a boil.

When cooking chicken legs, simmering is best for tenderizing tough cuts and making sure they don’t dry out as they cook (which can happen when you boil them). Simmering also helps keep flavors from being absorbed by the liquid too quickly, so your final dish will taste richer than if you’d boiled or stewed the meat instead of simmering it.

The best way to figure out how long it takes for each pound of chicken leg quarters depends on what method you choose: slow cooker, pressure cooker or regular ol’ pot on the stovetop? All three methods take about 30 minutes per pound at medium heat; however there are some slight differences depending on whether or not your recipe calls for browning before adding ingredients like onions or garlic cloves–and whether said recipe also includes other ingredients such as potatoes (which would require additional time).

Take out chicken from water and allow to cool.

  • Once the chicken is done, remove it from the water and allow to cool.
  • If you don’t, the meat will be too hot and will cook further when you put it in the oven (this makes for dry chicken).
  • If you don’t allow your chicken legs to cool before shredding, they’ll be harder to pull apart into bite-sized pieces because their muscle fibers are still contracting from having been cooked so quickly.

Shred meat with two forks until no large pieces remain.

Shred meat with two forks until no large pieces remain.

Do not use a knife or your hands to shred the chicken, as this can result in injury from sharp edges and slippery surfaces.

You can make it as moist as you want by cooking for longer or adding more liquid

If you like your chicken legs more moist, cook them for longer. If you want them to be really tender, cover the pot and leave it on low heat for about an hour or two (but don’t let it boil).


The best way to cook chicken leg quarters is in a pot of boiling water. You can add some salt or other seasonings if you like, but it’s not necessary. The most important thing is that the water is boiling hot when you put the chicken into it so that it cooks quickly and evenly throughout. Once the meat has been cooked through and cooled off, shredding it with two forks will make sure there are no large pieces left behind–which means less time spent chewing while enjoying your meal!

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