Chicken Leg
Chicken leg covers more than one cut here: whole leg quarters with the bone in, curry-cut pieces sized for the pot, and boneless leg meat sold whole, sliced, cubed, or minced. Leg meat carries more fat than breast, so it stays moist through a long curry simmer or a hot stir-fry. Bone-in cuts add flavour to the gravy as they cook, while boneless and cubed cuts cook faster and suit stir-fries, skewers, and stews where you want no bones to pick around. Check the pack for skin on or off, since that changes both the fat and the cooking time.
Listings
Nothing to buy here at the moment
We are lining up new suppliers, so the listings are down while that happens. The guides are all still here, and they will tell you which cut to ask for and what to check on the pack, wherever you end up shopping in the meantime.
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