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Pasture-Raised Chicken Thighs, Wings, Drumsticks & Leg Quarters
Pasture-raised chicken thighs are what dark meat was supposed to taste like — from birds that actually used their legs, ranging on fresh Maryland grass every day of their lives. Thighs, wings, drumsticks, and leg quarters from chickens on a Non-GMO, soy-free ration, with no antibiotics and no added hormones. The most flavorful cuts on the bird, at the friendliest prices in the poultry case.
Showing all 5 results
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Ground Chicken
$15.95 -
Chicken Leg Quarters
Price range: $11.90 through $18.16 — or subscribe to save 5% -
Chicken Thighs
Price range: $11.59 through $28.59 — or subscribe to save 5% -
Chicken Drumsticks
Price range: $9.06 through $12.68 — or subscribe to save 5% -
Chicken Wings
Price range: $17.43 through $21.31 — or subscribe to save 5%
Dark Meat Is Where Pasture Shows
A confinement bird barely walks; a pastured bird walks all day. That difference lives in the legs — thighs and drumsticks from active birds carry deeper color, firmer texture, and the kind of flavor that made dark meat the cook’s choice long before breast meat’s marketing era. Wings get the same benefit: more to them, from birds that used them.
- Thighs — the most forgiving cut in the case; nearly impossible to overcook, perfect for braises, sheet pans, grills, and curries.
- Drumsticks — the family-dinner and kid-favorite cut, built for roasting and glazing.
- Leg quarters — thigh and drumstick together, the best value per pound here; one quarter is a dinner portion.
- Wings — game-day proper. Pastured wings run meatier than bar wings; count on fewer per pound and more per wing.
Cooking the Leg Cuts
Dark meat runs on the opposite rule from breast: it improves past the minimum temperature. Take thighs, drums, and quarters to 175–185°F — well beyond the 165°F floor — and the connective tissue melts into juiciness instead of chew. That’s why these cuts forgive a distracted cook, a hot grill, and a long braise alike. Crispy skin wants dry surfaces and high finishing heat; a 425°F oven or a two-zone grill handles the whole grid.
Frequently Asked Questions
Why is dark meat from pastured chickens more flavorful?
The birds range on pasture daily, and working muscle builds flavor and color that confinement birds never develop. Legs are the hardest-working muscles on a chicken.
What temperature should chicken thighs be cooked to?
Past the minimum — 175–185°F is where thighs and drumsticks turn silky. 165°F is safe but underachieving for dark meat.
Are leg quarters a good value?
The best in the case — thigh and drumstick in one cut, at the lowest price per pound of any chicken we sell.
How many wings come in a pack?
Pack weights and counts are on the product page. Pastured wings run meatier than typical bar wings, so expect fewer, bigger wings per pound.
What do your chickens eat?
Pasture forage — bugs, grasses, clover — plus a Non-GMO, soy-free ration from a local Pennsylvania mill. No antibiotics, no added hormones.
How does shipping work?
Frozen, vacuum-sealed, by UPS to 24 states in insulated boxes — or schedule a farm pickup in White Hall, Maryland.
Related
Shop all pasture-raised chicken
Pasture-raised chicken breast for the white-meat side
Pasture-raised whole chicken — every cut here, one price
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