Leg is sourced after cutting up the chicken carcass. The meat is soft, tender and juicy, quite dense, surrounding a femur and a shank. It can be white to light pink. It has a slight hypertrophy of fatty tissue. Chicken leg is a good source of easily digestible animal protein, B vitamins and minerals: zinc, magnesium and potassium. It is used in the preparation of broths, soups, brews, baking and frying and smoking entirely.