Chicken legs with back
Chicken legs are a tasty, juicy cut, often prized for their rich flavour and versatility in the kitchen.
Key features
Legs have two parts, the upper thigh and the drumstick, which contain more muscle and fat than breasts.
- Due to their higher fat content, chicken legs have a richer, more pronounced flavour, which is well suited to a variety of seasonings and marinades.
- Leg meat is more tender and juicy than breast meat, so it’s better for prolonged cooking without drying out.
Cooking techniques
Dark meat lends itself well to prolonged cooking processes such as braising, roasting and smoking. These methods make the meat extremely tender with a deep, rich flavour.
- Grilled chicken legs are perfect for barbecues. Their skin becomes crisp, while the inside stays juicy. We recommend marinating them before grilling for even more flavour.
- Before roasting in the oven, season chicken legs with herbs and spices for an easy, tasty meal. Roasting at a moderate temperature preserves all their tenderness.
- By cooking them slowly in an aromatic liquid, such as broth, wine or tomato sauce, chicken legs become extremely tender and flavourful. Perfect for simmered dishes.
- Chicken legs can be breaded and fried to create a crispy crust while keeping the meat juicy inside. Fried chicken is a classic favourite.
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