CHICKEN LEGS

Fresh, premium bone-in, skin-on chicken legs, with the drumstick and thigh attached as a whole leg quarter. Trim excess fat, loose skin, and connective tissue while keeping the skin intact to provide flavour, moisture, and a crisp exterior during cooking.

Chicken legs are a flavourful, versatile cut with more natural fat and connective tissue than breast meat. They remain juicy during roasting, grilling, braising, smoking, and slow cooking.

For retail or meal preparation, leave the legs whole as leg quarters. They can also be separated into individual drumsticks and thighs if requested.