Whole chicken legs, with the thigh and drumstick still joined, hold up well to long cooking without drying out, which makes them a natural fit for braises and slow roasts. The skin can still be crisped separately, so you get tender meat and a crackling finish in the same dish.
Whole chicken legs, with the thigh and drumstick still joined, hold up well to long cooking without drying out, which makes them a natural fit for braises and slow roasts. The skin can still be crisped separately, so you get tender meat and a crackling finish in the same dish.
Whole chicken legs, with the thigh and drumstick still joined, hold up well to long cooking without drying out, which makes them a natural fit for braises and slow roasts. The skin can still be crisped separately, so you get tender meat and a crackling finish in the same dish.
Whole chicken legs, with the thigh and drumstick still joined, hold up well to long cooking without drying out, which makes them a natural fit for braises and slow roasts. The skin can still be crisped separately, so you get tender meat and a crackling finish in the same dish.
Whole chicken legs, with the thigh and drumstick still joined, hold up well to long cooking without drying out, which makes them a natural fit for braises and slow roasts. The skin can still be crisped separately, so you get tender meat and a crackling finish in the same dish.
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