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 — either attached together or as separate cuts (called a leg quarter).
COLOMBINA DE POLLO Like the wing, this part of the
bird gets a lot of exercise in comparison to other muscles, which is why
chicken legs have darker meat. This also means a bit more fat, an addition that
adds to the leg's flavor and juiciness. Chicken legs are a delicious and
easy-to-eat protein to serve with a meal. Learn all about this simple,
versatile cut that absorbs marinade nicely, stays juicy, and is a
budget-friendly way to serve chicken any night of the week. 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. When it comes to taking the leg off a chicken, start with a very
sharp knife. Slice the blade between the body and thigh, popping the hip bone
out in the process.
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