Poultry
Leg
Chicken leg means thigh plus drumstick as a unit—dark meat, classic for roasting and braising. More taste than breast, more structure than boneless chunks. Skin-on legs baste themselves in the oven. Roast, braise, or grill until fully tender at the joint. Confits beautifully in fat. Ideal for diners who find breast dull. Leftover leg meat elevates soups and fried rice. Salt ahead when possible for deeper seasoning.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.87 g
- Saturated Fat 3.14 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.09 g
- Cholesterol 93.4 mg
- Sodium 67.4 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 62.5 g
- Energy 190 kcal
- Water 62.5 g
- Carbohydrates 1 g
- Sugars 0.49 g
- Protein 22.4 g
- Fat 9.87 g
- Saturated Fat 3.14 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.09 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.18 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 437 mg
- Major Minerals 435 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 93.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.18 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Leg of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
French confit and roast traditions prized legs over breast for moisture.
Global home cooking defaulted to legs for stews and curry bases.
Rotisserie and grill menus always kept legs for dark-meat demand.