Chicken Single Legs
Chicken LegsChicken · Chicken Legs
Chicken Single Legs
Single legs — thigh and drumstick joined, on the bone, skin on.
Cut specification
| Animal | Chicken |
|---|---|
| Storage | Chilled |
| Cut | Thigh |
| Bone | Bone-in |
| Preparation | Whole |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Chicken Single Legs are the whole leg, thigh and drumstick joined together, on the bone with the skin left on. Dark meat carries more fat and connective tissue than breast, which makes it noticeably harder to dry out during cooking.
What it is
A complete leg from the same leg range as our other bone-in and boneless leg cuts, kept as one piece rather than split into thigh and drumstick separately.
How it is prepared
Skin on or off, bone in or out, and scored or slashed for marinating — all confirmed at the point of order.
Typical trade use
This cut suits roasting, braising, curries, tray bakes and grill service, where one leg makes a straightforward single portion. For a boned version that rolls and portions more cleanly, Chicken Single Leg Boneless is the same cut worked further. Where dark meat off the bone is wanted instead, Chicken Thighs gives a related but distinct option.
Ordering notes
It tolerates longer cooking than breast and generally improves with it rather than suffering. Confirm bone-in or boned, and skin on or off, when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Bone-in |
|---|---|
| Skin | On (removable on request) |
| Preparation options | Whole leg, boned on request, scored for marinating |
| Typical trade use | Roasting, braising, curries, tray bakes |
Frequently asked questions
What’s included in a single leg — just the drumstick?
No — a single leg is the thigh and drumstick still joined as one piece, not the drumstick on its own. Chicken Drumsticks are sold separately if that’s what you need.
Can you bone the leg out for me?
Yes — if you’d rather receive it boned, order Chicken Single Leg Boneless or ask us to bone this cut to your specification.
Does dark meat like this need different handling from breast?
It tolerates longer cooking better than breast because of its higher fat and connective tissue content — beyond that, cooking method is down to your kitchen.
