Chicken Leg Skinless

Chicken Leg Skinless are legs supplied with the skin removed. Skin is what crisps under dry heat, so taking it off is a deliberate choice for dishes where the meat sits in liquid and crisp skin would be wasted anyway.

What it is

A leg cut from the same leg range as our other bone-in and boneless options, distinguished specifically by the skin being removed rather than left on as the default.

How it is prepared

Bone in or out, whole or diced, confirmed at the point of order.

Typical trade use

This suits curries, stews, braises and sauced dishes, and menus working to a leaner specification than skin-on cuts allow. For the same cut with the skin left on, Chicken Single Legs is the equivalent. Where boneless dark meat for the same style of dish is wanted, Chicken Thigh Meat is a comparable option from a different part of the bird.

Ordering notes

Without skin there’s less protection under dry heat, so wet cooking methods generally suit it better than grilling or roasting. Confirm bone in or out, and whole or diced, when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Why order legs without the skin?

Mainly for dishes where the meat cooks in liquid — sauces, curries and stews — where crisp skin isn’t part of the result anyway, so removing it in advance saves a prep step.

Can these be supplied boneless as well as skinless?

Yes — bone in or out is confirmed when you order, alongside whole or diced.

Is there a leaner boneless alternative from elsewhere on the bird?

Chicken Thigh Meat is boneless and skinless, and works well in the same style of sauced or curried dishes.