Chicken leg (French: cuisse de poulet) generally refers to the thigh and drumstick together. The thigh is the upper portion and the drumstick is the lower portion. A leg quarter may include part of the back attached, depending on the supplier’s fabrication. Chicken legs contain darker meat, more fat and more connective tissue than the breast, making them suitable for a wide range of cooking methods.
French terminology includes cuisse for the whole leg, haut de cuisse for the thigh and pilon for the drumstick. North American and British supplier names may differ, so specify the actual portion and whether it is bone-in or boneless.
Leg meat is darker and generally contains more connective tissue and fat than breast meat. It is well suited to roasting, grilling, braising, confit and stewing. Bone-in portions take longer to cook than boneless portions of similar weight. The skin can be rendered and crisped, while slower moist-heat cooking softens connective tissue.
Example: roast bone-in chicken legs with herbs and lemon, braise boneless thighs for a stew, or prepare legs confit-style for a crisp finish before service.
Specify whole leg, thigh, drumstick or leg quarter, and whether it is bone-in, boneless, skin-on or skinless. These differences affect portion yield, cooking time, labour and menu cost. Record the supplier’s trim and case specification.
Food-safety note: Cook poultry using a calibrated thermometer and the approved time-temperature process for your jurisdiction and operation. Do not rely on colour or clear juices alone to confirm doneness.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
