Braise, grill, roast. Leg quarters (the thigh and drumstick combined) are meaty and rich, the perfect base for so many meals.
One quick note: as our chickens get a lot of activity, their leg and thigh meat tend to be darker and pinker than the chicken purchased in stores. Rely on your thermometer to make sure they're cooked through, rather than judging by the color of the meat.
We raise our chickens on pasture, moving them to a new area of grass every day so they can peck for plants and bugs. Thanks to fresh air, good food, and activity our chicken demonstrates how chicken is supposed to taste.