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  • Fresh Chicken Leg Juicy Drumstick & Thigh Pieces - chicken leg - Buy Online at SUBIKSHAN SEKAR

Fresh Chicken Leg Juicy Drumstick & Thigh Pieces

Chicken legs include the drumstick and thigh. When the two chicken pieces are left together, they're often called a leg quarter and sometimes a hindquarter, though some people use leg when referring to the drumstick alone


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This fresh chicken leg pack includes drumstick and thigh pieces, giving you juicy, flavourful dark meat for many homely and restaurant-style recipes. Ideal for home cooks who love grilling, frying, roasting or slow-cooked curries, each chicken leg is expertly cleaned and cut for everyday convenience. The natural fat and bone content help retain moisture, making every dish succulent, aromatic and tasty. Perfect for family meals, tandoori, biryani, kebabs and more, these pieces cook evenly and absorb marinades beautifully. Sourced and processed with care at FORM FRESH CHICKEN No 1 106A ECR Sangothai Amman kovil Street Uthandi opposite to Aruvi restaurant, they are a reliable choice for consistently fresh, quality chicken every time you cook.

Includes drumstick and thigh for richer flavour
Juicy dark meat stays tender after cooking
Perfect for grills, fries, curries and biryani
Cleaned, neatly cut and ready to cook
Bones enhance stock, gravies and soups

Rinse the chicken leg pieces under clean running water and pat dry. Marinate with salt, spices, curd or preferred seasoning for at least 30 minutes. Cook by grilling, frying, roasting or simmering in curry until internal juices run clear and there is no pink. Store unused raw pieces refrigerated and cook within 24 hours.

A chicken leg includes two main parts: the drumstick and the thigh. When these are left attached, it is often called a leg quarter or hindquarter. Many people casually say chicken leg when they mean only the drumstick, but technically it refers to both pieces together.

Chicken leg can be part of a balanced diet when cooked healthily. It has more fat than chicken breast, but also richer flavour and good protein. Grilling, baking or air-frying chicken leg with minimal oil is better than deep frying. Pair it with vegetables and whole grains for daily meals.

To keep chicken leg juicy, marinate it for at least 30 minutes so flavours and moisture lock in. Cook on medium heat rather than very high flame, and avoid overcooking. Covering while cooking, or slow-roasting, helps retain juices. Rest the cooked chicken leg a few minutes before serving.

Chicken leg is often preferred for curries and grills because the dark meat has more fat and connective tissue, which keeps it moist and flavourful during longer cooking. Breast can dry out quickly, whereas chicken leg stays tender and absorbs masalas, marinades and tandoori spices more effectively.

For basic flavour, marinating chicken leg pieces for 30 minutes is enough. For deeper taste and softer texture, keep them in the fridge with marinade for 2–4 hours, or overnight for tandoori and biryani. Always marinate in a covered container and cook chilled chicken legs only after bringing to room temperature.
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