We recently stumbled upon Plato Dale Farm at a local farmer’s market and decided to order 50 pounds(!!) of grass-fed beef and chicken on a whim. We’ve been trying to eat organic food wherever possible and we just couldn’t justify the cost of purchasing organic meat at the grocery store. So when we found a local place that raised chicken and beef the right way, we jumped on it. Kent Miller, one of the owners, delivered all the meat to our house in the city despite it being a good hour away from his farm. Everything was butchered and labeled so we could easily figure out what we had. That being said, we had never cooked the majority of the cuts before. Chicken quarters were included in that never-been-cooked-by-us category. After a failed first attempt, Kent suggested we cook them slowly over a low heat. We took his suggestion and decided to marinate them in Chiavetta’s.*
Man, were we glad we listened! The meat just fell off the bone and was juicy and vinegary all in one bite. Delicious!! Thanks Kent!
*Chiavetta’s is a summertime staple in Western New York. You can’t go a few days without seeing signs for a chicken barbeque at a local church or school.
Oven Roasted Chiavetta’s Chicken Quarters
- Chiavetta’s Barbeque Marinade
- 2-4 Chicken Quarters
In a zip lock bag, marinate chicken quarters in Chiavetta’s for at least 24 hours overnight in the refrigerator. When ready to cook, preheat oven to 375 degrees and roast chicken quarters in a shallow pan for an hour or up to an hour and a 1/2, depending on the size of the chicken.