My wife brought home a pack of "leg quarters frying chicken" weighing 3.12 lbs. total- I've never tried these before.
I wondered if anybody had any eggsperience with these with respect to time and temperature. They look to be about the same size (thickness) as a spatchcocked chicken, so I thought I'd aim for an hour at 350, but I'm open to any suggestions.[p]Thanks in advance,