What are chicken legs?

Chicken legs are exactly what they sound like: Chicken's legs. When they are separated from the chicken, they are considered a culinary delicacy in some areas of the world, especially in China and South Africa. This component also played a role in the kitchen in Eastern Europe and in the American south, where people often come up with creative ways to use crumbs, and ensure that each part of the animal is used for full potential. They do not have much muscle and also have an extremely high collagen, so they tend to cook into gelatin, while tendons and skin adding chewing texture. High collagen, by the way, makes them great for skin, hair and nails if they are consumed in large quantities. Consumers eat their legs whole and spit small bones along the way; It may take some time to learn to eat them because it is difficult to eat without incidentally swallowing the bones. Bone spitting in an elegant way is also difficult to make, especially if you burst into your teeth to extraction of marrows first.

In China, chicken legs are commonly available in many DIM Sum restaurants as "Phoenix Talons" and the offer may also include duck legs. They are also sold as street food, often deep fried, in other parts of Asia. Many chefs swear chicken legs as ingredients in soup material, say they increase the content of gelatin and singing and tastier.

obtaining chicken legs can be a challenge depending on where you live. Boutics butchers are often willing to sell them and can also be found fresh and frozen on the Chinese markets.

Before using chicken legs in the recipe, you should be a blanch blanch in hot water for about five minutes to remove dirt. You should also crop the tips, along with particularly thick calluses on the skin.