Chicken Leg

A chicken leg is a primal cut of poultry, consisting of the thigh and drumstick attached. It is a dark meat cut, known for its rich flavour and juiciness when cooked. It is commonly sold whole or portioned for various culinary applications.

Chicken legs are a popular source of protein in a wide range of dishes, from roasts and stews to kebabs and pies. Manufacturers use them for their flavour, texture, and versatility in both ready meals and fresh food products. They are a staple in many cuisines worldwide.

Chicken leg is a whole food and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein, iron, and B vitamins. As with all meats, excessive consumption of processed or high-fat preparations of chicken may be associated with health concerns, but whole chicken meat itself is a nutritious food. The NHS Eatwell Guide recommends eating more poultry.