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I usually eat legs by preference (they are tastier) and I genuinely enjoy preparing them - removing the skin (cook's treat), deboning them (easy). I never bother with the veins, they melt away in the cooking. They may not taste like breast but that's why I prefer them.
Bones are reserved for stock (and yes, feet are essential in chicken stocks).
I usually eat legs by preference (they are tastier) and I genuinely enjoy preparing them - removing the skin (cook's treat), deboning them (easy). I never bother with the veins, they melt away in the cooking. Thhe may not not taste like breast but that's why I prefer them.
Bones are reserved for stock (and yes, feet are essential in chicken stocks).
