Description Yorkshire Free Range Chicken Legs Proper flavour from slow-grown birds, raised right. Our chicken legs come from traditional free-range flocks reared on small farms in Yorkshire, where birds are allowed to roam, scratch, and forage. They’re grown slowly, at their natural pace — no rushing, no growth promoters — which means better meat: richer flavour, better texture, and higher welfare. Each leg includes both drumstick and thigh, offering a versatile cut ideal for cooking whole or separating if needed. About the Cut Bone-in for added flavour and moisture Skin-on for maximum crisping Robust enough for long cooking, yet tender when roasted or grilled Cooking Methods Roast with garlic, herbs, and lemon for a crispy-skinned classic Braise in cider or stock for pull-apart softness Grill or BBQ after marinating for bold, smoky flavour Slow cook in tagines, curries or one-pot meals Nutritional Value Chicken legs are rich in protein, B vitamins, selenium, and iron, with a slightly higher fat content than breasts—making them more forgiving to cook and more flavourful. Health Benefits Because our chickens are slow-grown and naturally reared, they develop more muscle tone and intramuscular fat, which translates to both nutrition and flavour. You’re also avoiding the excess water and additives often found in intensively reared poultry.
