Description
Free-range chicken legs come from birds allowed to roam outdoors, leading to stronger, more flavourful meat. These cuts include both the thigh and drumstick, offering juicy dark meat with a rich, robust taste. Their active lifestyle contributes to firmer texture and deeper flavour compared to conventionally raised chicken.
Top Nutritional Benefits of Eating Free-Range Chicken
Protein: Rich source of high-quality protein, essential for muscle growth, repair, and overall body function.
Vitamins: Contains B-vitamins such as B6, B12, niacin, and riboflavin, which support energy metabolism and brain health.
Minerals: Provides important minerals like iron, zinc, phosphorus, and selenium, supporting immune function, bone health, and antioxidant protection.
Fats: Typically leaner than conventionally raised chicken, with a lower fat content. It includes healthy unsaturated fats and omega-3 fatty acids, especially if the chickens are fed a natural diet.
Calories: Generally lower in calories compared to fattier cuts or processed meats, making it suitable for weight management.
Additional Benefits: Free-range chickens often have more favorable omega-3 to omega-6 fatty acid ratios.
Cooking Instructions
To cook chicken legs, season them well with herbs, spices, or a marinade. Roast in a 400°F (200°C) oven for 35–45 minutes until the skin is crispy and the meat is cooked through (internal temp: 165°F/74°C). For extra flavour, try grilling or braising them—grilling gives a smoky char, while braising in broth or sauce makes them fall-off-the-bone tender.
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