A chicken leg comes from the leg of the chicken, all the way from claw to what would be the animal's hip. It comes in two parts — the drumstick and the thigh. Chicken legs are where most of the dark meat on a chicken comes from. Their fat content helps keep them moist and tender during cooking. Chicken legs are hard to overcook, thanks to their extra fat. The whole leg is, in fact, the juiciest part of the bird, which makes it perfect for any application from smoking and barbecuing to braising, roasting, and slicing up to add to stir-fries.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C