What is a Whole Chicken Leg? A Complete Guide

Chicken legs are an affordable, flavorful, and versatile cut of meat that comes from the lower portion of a chicken A whole chicken leg consists of two parts – the drumstick and the thigh These two pieces combined are sometimes referred to as a leg quarter or hindquarter. Whole chicken legs are perfect for roasting, braising, grilling, and more! Keep reading to learn everything you need to know about working with whole chicken legs.

Anatomy of a Chicken Leg

To understand what constitutes a whole chicken leg, let’s first look at the anatomy of a chicken When a whole chicken is butchered, it is divided into four main sections

• Two breast quarters (each with a breast, wing, and rib portion)
• Two leg quarters

Each leg quarter contains:

• Drumstick – The lower part of the leg. It looks like a small drumstick shape. This is the chicken’s calf.

• Thigh – The upper part of the leg. It contains more meat than the drumstick. This is the chicken’s thigh.

The thigh and drumstick are connected by a hip joint. When left together, they form one whole chicken leg, also known as a leg quarter.

Benefits of Chicken Legs

There are many benefits to cooking with whole chicken legs:

• Affordable – Chicken legs cost less per pound than chicken breasts. You get more food for your money.

• Flavorful – With more fat, skin, and collagen, chicken legs have deeper, richer flavor compared to white meat.

• Juicy – The fat content keeps chicken legs moist when cooked. They are harder to overcook.

• Easy to cook – Chicken legs can withstand a variety of cooking methods. From roasting to grilling to braising, they are versatile.

• Meaty – You get plenty of edible meat from a chicken leg. Two legs can feed one person.

• Nutritious – Chicken legs provide nutrients like protein, iron, zinc, vitamins B6 and B12.

How to Cook Whole Chicken Legs

Whole chicken legs can be prepared using a variety of cooking methods:

Roasting

Roasting is one of the easiest ways to cook chicken legs. Just season them and pop them in the oven. Roasting crisps up the skin while keeping the meat juicy. Roast at 375°F for 40-60 minutes.

Grilling

The high heat of the grill crisps the skin beautifully. Grill chicken legs over direct medium heat for 20-30 minutes, turning halfway. Move to indirect heat if skin browns too quickly.

Braising

For super tender and flavorful chicken legs, braise them on the stovetop or in the oven. Brown them first, then cook in flavorful liquid for 1-2 hours.

Frying

Fried chicken legs are hard to resist! You can pan fry or deep fry them. Make sure to monitor temperature so the coating gets crispy without burning.

Slow Cooking

Let your slow cooker do the work. Add chicken legs and seasoning to the slow cooker and cook on low for 5-6 hours. The meat shreds right off the bone.

Grinding

While not common, you can grind up cooked chicken legs in a food processor to make chicken salad, chicken burgers, etc.

Tips for Preparing Whole Chicken Legs

Here are some tips for handling and prepping whole chicken legs:

• If desired, remove excess skin and fat from chicken legs to reduce fat and calories. Do this before cooking.

• Pat chicken legs dry with paper towels before seasoning or cooking. This helps them get crispy.

• Season chicken legs generously on all sides with salt, pepper, spices, herbs, etc. Flavor permeates the meat better when seasoned ahead.

• Allow roasted, fried, or grilled chicken legs to rest 5-10 minutes before serving. This allows juices to redistribute.

• Chicken legs can be cooked with bones or boneless. Boneless cooks faster. With bone in, remove meat from bone before serving.

• For safety, cook chicken legs to an internal temperature of 165°F, measured with a meat thermometer.

• Refrigerate cooked chicken legs within 2 hours and use within 3-4 days. Freeze for longer storage.

What About Chicken Thighs and Drumsticks?

Whole chicken legs are often separated into individual thigh and drumstick portions. Here’s a quick rundown:

Chicken Thighs

• Have more meat than drumsticks
• Are flatter in shape
• Stay juicier when cooked due to higher fat content
• Are great for pan frying or grilling

Chicken Drumsticks

• Resemble a small drumstick in shape
• Have less meat than thighs
• Cook quickly due to their small size
• Are ideal for roasting, grilling, frying

Both thighs and drumsticks work beautifully in recipes that call for bone-in chicken pieces. Leaving them attached as a whole leg quarter simply makes them easier to cook evenly.

Getting Creative with Whole Chicken Legs

Beyond basic roasting and grilling, there are endless creative ways to serve up chicken legs:

• Make beer can chicken with legs – crack open a beer can, add seasoning, slide can into cavity of legs and roast.

• Stuff ground meat, rice, herbs into pocket cut into thigh meat – bake until delicious stuffing is cooked through.

• Marinate chicken legs overnight – the flavor will penetrate deep into the meat. Grilled teriyaki legs are amazing!

• Try an air fryer for perfectly crispy chicken legs without all the oil.

• Swap chicken legs into recipes that call for bone-in chicken pieces like stews, curries, soups, etc. They work great!

• Use leftovers in sandwiches, wraps, tacos, casseroles, and more. Shredded chicken legs are very versatile.

Chicken legs truly offer endless possibilities in the kitchen. With their deep flavor, high meat content, and budget-friendly price, these flavorful cuts deserve more attention! Both home cooks and professional chefs would be wise to take advantage of these underrated yet mouthwatering pieces of the bird.