Chicken leg is a cut of meat from the leg of a chicken.
In culinary use, a whole chicken leg generally consists of the thigh and the drumstick. The two sections can be separated at the joint during preparation.
Parts
A chicken leg is commonly divided into two parts:
Thigh
The thigh is the upper portion of the leg, connected to the chicken's body. It contains dark meat and is attached to the thigh bone. It can be separated from the drumstick by cutting through the joint.[1]
Drumstick
The drumstick is the lower portion of the chicken leg. It is commonly served as an individual portion and can be cooked with the bone in.[2]
Culinary use
Chicken legs are used in a variety of cooking methods, including roasting, grilling, braising and baking. The leg consists of the thigh and drumstick, with drumsticks commonly cooked bone-in.[3] Chicken leg meat can also be used in a variety of dishes, including stir-fries and other preparations.[4] Chicken stock recipes may use chicken carcasses, necks or backs together with vegetables and herbs.[5]
Preparation
For carving, the drumstick can be separated from the thigh by cutting through the joint. The meat can then be sliced parallel to the bone. Chicken drumsticks and thighs are also commonly served without slicing.[6]
References
- ↑ "How to Carve Chicken and Turkey". Cooks.com. Retrieved 8 October 2026.
- ↑ "Pinas Sarap Recipe: How to make Chicken Neck Tiniim". GMA Network. Retrieved 8 October 2026.
- ↑ "Chicken Legs". Bon Appétit. 1 July 2008. Retrieved 8 October 2026.
- ↑ "Poultry Cuts – Meat Cutting and Processing for Food Service". OpenTextBC. Retrieved 8 October 2026.
- ↑ "Homemade Chicken Stock Recipe". Food Network. Retrieved 8 October 2026.
- ↑ Alton Brown. "Chicken Stock". Food Network. Retrieved 8 October 2026.