What is a Whole Chicken Leg? The Ultimate Guide to This Underrated Cut

Have you ever stared at the meat section in your grocery store, confused by all the different chicken parts? You’re not alone! Today I’m gonna break down everything you need to know about whole chicken legs – a budget-friendly super flavorful part of the chicken that deserves way more love than it gets.

As someone who cooks a lot of chicken (like, A LOT), I’ve come to appreciate the beauty of using different cuts. And trust me, whole chicken legs might just become your new favorite once you understand what they are and how to cook them!

What Exactly Is a Whole Chicken Leg?

Let’s clear up some confusion right away. A whole chicken leg isn’t just what some people call a “drumstick” – it’s actually both the thigh and drumstick connected as one piece.

When a chicken is divided into separate portions, it creates 4 main pieces (or quarters):

• 2 breast quarters (each containing a breast, wing, and rib portion)
• 2 leg quarters (the whole legs)

Each whole chicken leg includes

• The thigh (the upper portion of the leg toward the chicken’s body)
• The drumstick (the lower calf section that connects to the chicken’s foot)
• A joint connecting these two parts

This cut is sometimes also called a “leg quarter” or “hindquarter” because it makes up roughly a quarter of the whole chicken.

Chicken Leg Anatomy: Understanding the Parts

To really understand what makes up a whole chicken leg let’s break down each component

The Drumstick

• The lower part of the leg (the calf section)
• Looks like a small drumstick shape (hence the name!)
• Usually sold with skin on and bone-in
• Has a higher bone-to-meat ratio than thighs
• Often less expensive due to this bone content
• Makes excellent finger food (great for buffets!)

The Thigh

• The upper portion of the leg
• Has more meat content than drumsticks
• Contains just a small thigh bone running through the meat
• Can be found bone-in or boneless/skinless in stores
• Boneless skinless versions are popular for health-conscious shoppers

When left connected, these two parts form a whole chicken leg that offers the best of both worlds – the meaty thigh and the flavorful drumstick!

Why Choose Whole Chicken Legs?

I started buying whole chicken legs regularly from a local farm, and honestly, I’ve never looked back. Here’s why you might want to give them a try:

1. Budget-friendly – Whole chicken legs typically cost less per pound than chicken breasts. This is partly because chicken breasts are more popular, allowing suppliers to sell the legs at a cheaper price.

2. More flavorful – The darker meat in legs has a richer, deeper flavor compared to white meat.

3. Juicier and more forgiving – With more fat content, chicken legs stay moist when cooked and are harder to overcook (hallelujah for us distracted cooks!).

4. Versatile – They work great for roasting, grilling, braising, and more.

5. Nutritious – Provide plenty of protein, iron, zinc, and B vitamins.

6. Great value – You get more edible meat for your money!

Should You Remove the Skin Before Cooking?

Let me be crystal clear on this: NO, NO, NO, and NO!

The skin provides flavor, fat, and helps seal in moisture. If you’re watching your calories and don’t want to eat the skin, that’s totally fine – but PLEASE cook your chicken with the skin on.

Pro tip: If you don’t end up eating the skin, save it (along with the bones) to make amazing chicken stock afterward. Nothing goes to waste!

How to Cook Perfectly Crispy Whole Chicken Legs

Now for the fun part – cooking these bad boys to perfection! Here’s my foolproof method for getting super crispy roasted chicken legs without frying:

Prep Steps:

1. Let your chicken come to room temperature for 30-45 minutes before cooking (this helps with even cooking and crispy skin).

2. Place chicken on paper towels during this time to start absorbing moisture.

3. Pat the chicken SUPER dry with paper towels – the drier it is, the crispier the skin will be.

4. Slather with cooking fat (chicken fat, duck fat, ghee, or good quality butter works great).

5. Season generously (see my perfect seasoning blend below).

Perfect Poultry Seasoning Blend:

• 1½ teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• ½ teaspoon onion powder

Cooking Method:

1. Preheat your oven to 400°F (200°C).

2. Place seasoned chicken legs on a baking sheet (not a baking dish with sides – the sheet helps with airflow which = crispy skin).

3. Make sure legs aren’t touching to give them room.

4. Roast for 40-45 minutes until internal temperature reaches 165°F and juices run clear.

5. Let rest for 8-10 minutes before serving (super important step!).

The result? Incredibly crispy skin and juicy, flavorful meat that’ll make you wonder why you ever bothered with boring chicken breasts!

Common Cooking Methods for Whole Chicken Legs

Beyond basic roasting, there are lots of ways to prepare whole chicken legs:

Grilling

The high heat of the grill crisps the skin beautifully. Grill over medium heat for 20-30 minutes, turning halfway. If skin starts browning too quickly, move to indirect heat.

Braising

For super tender, fall-off-the-bone meat, try braising. Brown the legs first, then cook in flavorful liquid for 1-2 hours.

Slow Cooking

Let your slow cooker do the work! Add chicken legs and seasonings to the slow cooker and cook on low for 5-6 hours.

Frying

While I prefer healthier cooking methods, fried chicken legs are undeniably delicious. You can pan-fry or deep-fry them.

Why Are Whole Chicken Legs Often Cheaper?

Here’s a little industry secret: Chicken legs often get a bad rap as being “unhealthy” because of their higher fat content (which is actually what makes them taste so good!). This makes them less popular with shoppers.

Since chicken suppliers typically make their profit selling the popular chicken breasts, they can afford to sell the legs cheaper to attract buyers. Plus, it’s often easier for packing houses to sell whole legs than to pay someone to separate and bone them.

Shopping tip: You can often find whole chicken legs on sale at grocery stores for a fraction of the price of already separated portions. Grab these bargains – it’s super easy to separate them yourself at home if needed!

Cooking Time Guidelines

When cooking chicken legs, I always leave the skin on during cooking to keep the meat moist. If you’re watching calories, you can easily remove the skin after cooking.

General guidelines for roasting whole chicken legs:

• Preheat oven to 350°F (180°C)
• Season the chicken as desired
• Roast for approximately 35-45 minutes
• Internal temperature should reach at least 165°F (75°C)
• Juices should run clear when pierced

Whole legs might need slightly longer cooking time than separated thighs or drumsticks.

My Experience with Whole Chicken Legs

We recently switched to buying most of our meat from a local farm that raises chickens, pigs, turkey, and cows. Because we buy what they have available, we’ve gotten used to using all cuts of chicken – and whole legs have become our absolute favorite!

I used to be a chicken breast and thigh girl, but now we regularly have whole wings, whole legs, and whole chickens in our fridge. Not only is this better nutritionally (hello collagen, gelatin, and healthy fat!), but it tastes SO much better too.

Plus, buying from local farms means better quality meat and supporting local businesses – it’s a win-win!

Frequently Asked Questions

Q: What’s the difference between a whole leg and a quarter leg?
A: A leg quarter will have a portion of the chicken back attached to one end of the thigh, with the drumstick still attached at the other end. A whole leg is just the thigh and drumstick together.

Q: Are chicken legs healthier than chicken breasts?
A: They have different nutritional profiles. Legs have more fat and calories but also more iron, zinc, and certain B vitamins. Breasts have less fat and more protein per ounce.

Q: Can I use boneless chicken legs for this recipe?
A: Whole chicken legs are typically sold bone-in. For the best flavor and moisture, I recommend using bone-in legs.

Q: How many whole chicken legs should I cook per person?
A: Generally, one whole leg per person is sufficient for a meal, but for bigger appetites, you might want to allow two.

Q: Can I freeze cooked chicken legs?
A: Absolutely! Let them cool completely, then store in freezer-safe containers for up to 3 months.

Bottom Line

Whole chicken legs are an affordable, flavorful, and versatile cut that deserve way more love in the kitchen. Whether you’re roasting, grilling, or slow-cooking them, they provide rich flavor and juicy meat that’s hard to beat.

Next time you’re at the grocery store or farmers market, grab some whole chicken legs and give them a try. I bet they’ll become a regular part of your meal rotation!

Have you tried cooking whole chicken legs before? What’s your favorite way to prepare them? Drop me a comment below – I’d love to hear your experiences!

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Note: When handling raw chicken, always practice good food safety to prevent cross-contamination. Wash hands and surfaces thoroughly and cook chicken to an internal temperature of 165°F (75°C).