Poultry

Whole Leg

A whole leg is thigh and drumstick connected without a large back slab—classic for confit-style treatments, roasting, and braising. Dark meat stays moist; skin can crisp at the end. Roast on a rack, braise in wine or stock, or salt and confit in fat. Serve whole or joint after cooking. Ideal when guests prefer dark meat only. Leftover leg meat is superb cold. Use a thermometer in the thigh joint area.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedButterfliedCookedFreshPreparedRoastedStored Whole

Traits

FlavourfulIntactLarge JointPortionPrep ReadyRecipe UnitStorageWhole Leg

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 189

Amount per 100 g

Total Fat 10.1 g
Saturated Fat 2.84 g
Trans Fat 0.1 g
Monounsaturated Fat 3.77 g
Polyunsaturated Fat 2.05 g
Cholesterol 91.3 mg
Sodium 73.7 mg
Salt 0.16 g
Total Carbohydrate 0.97 g
Dietary Fibre 0 g
Total Sugars 0.52 g
Complex / starch 0 g
Protein 21.2 g
Water 66.3 g

Detailed nutrients

Energy 189 kcal
Water 66.3 g
Carbohydrates 0.97 g
- Sugars 0.52 g
Protein 21.2 g
Fat 10.1 g
- Saturated Fat 2.84 g
- Monounsaturated Fat 3.77 g
- Polyunsaturated Fat 2.05 g
  - Omega-3 0.21 g
- Trans Fat 0.1 g
Vitamins 39.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.92 mg
- Vitamin B5 — Pantothenic Acid 1.1 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1 µg
Minerals 451 mg
- Major Minerals 450 mg
  - Calcium 48 mg
  - Sodium 73.7 mg
  - Potassium 328 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 91.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.92 · vitamin-b5-pantothenic-acid: 1.1 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1 ·

Minerals

Sodium: 73.7 · Potassium: 328 · Calcium: 48 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

5000 BCE

French farmhouse cookery treated whole legs as the prize of the bird for confit.

1800

Rotisserie counters sold whole legs to dark-meat loyalists.

2000

Home braises of whole legs became a winter comfort default.