Chicken is one of the cheapest meats in the market usually, and hindquarters are among the cheapest of the cheap. While they do have more fat than other versions of chicken, that doesn’t mean you should pass them up.
Start off with your bag of chicken hindquarters from the grocery store. Pull all of the chunks of yellow fat you can free from the pieces, and if desired, separate them into thighs and legs by cutting through the joint. It isn’t hard, and finding the joint is easier when you flex the two pieces, observing where the joint is located. Use a sharp knife, and avoid the bone. If you miss the joint, readjust and try again.
Once the pieces have been separated, they can be repackaged for later use. If you are using them all at once, in the hindquarter form, it’s easy. I often opt for this for sheer simplicity, whether the chicken is going into a pot, on the grill, or into the oven. I do recommend separating the pieces before frying them, however. It’s just a lot easier to get both thigh and leg done without overcooking anything, and they fit in a frying pan easier too.
With this done, there are thousands of recipes available on the internet and in cookbooks and kitchens around the world. But, I have to admit…I have a couple of favorites.
One is my version of Moroccan Chicken. Here’s my recipe.
- 4 chicken hindquarters, with fat pulled from thighs
- 1 tbsp. Moroccan seasoning
- 1/4 c. lemon juice
- 2 tsp. garlic powder
- 1/2 tsp. lemon pepper
- 4 c. hot cooked rice
Spray a 9×13″ baking pan with non-stick coating. Arrange the hindquarters in the pan, skin side up. Sprinkle with lemon juice and then with the seasonings. Bake for 45-60 minutes at 350 degrees F. or until done. Remove from oven. Serve with hot rice. Makes four generous servings.
Baked chicken with rice
- 4 chicken hindquarters
- 1 large size can cream of mushroom soup
- 1 tsp. Cavendar’s Greek Seasoning
- 1/2 tsp. basil
- 1/2 tsp. celery salt
- 1/2 tsp. garlic powder
- 1 c. milk
- 2 lbs. of carrots, either baby carrots or cut into bite size pieces
- 4 c. hot rice
Spray a dutch oven with non-stick coating. Place chicken in pan, sprinkle with Greek seasoning, basil, celery salt, and garlic powder. Spoon cream of mushroom soup onto chicken and add milk. Top with carrots. Bake for 1-2 hours at 350 degrees F. (or until chicken is done.) Cover if it begins to brown excessively or dry out. Serve with hot rice.
Makes 4 servings.
- Other vegetables can be added, either raw or sauteed, towards the end of the cooking time (so they don’t overcook.) Mushrooms, celery, broccoli, cauliflower, etc. are all classic choices.
- Serve over noodles or top with drop biscuits instead of serving with rice.
- Use 2 c. medium white sauce, cream of chicken soup or cream of celery soup for a twist on flavor.