As you know, thanks to chicken, people in the 21st century, despite the ever-increasing population of the planet, do not lack organic protein.

Today, the most common and popular product of housewives has become chicken legs, from which you can quickly prepare very tasty and satisfying dishes, while the time spent on preparing even the most complex dishes is very insignificant, and all because chicken meat is a very tender product that does not require too much long-term heat treatment.

It is believed that the ancestor of domestic chickens is the wild bank chicken from Asia. According to evidence that has survived to our times, this type of bird was domesticated by humans as early as 2 thousand years BC. Around the 14th century. BC e. There are known references to domestic chickens in Ancient Egypt, and a little later in Greece and then throughout Europe.

It must be said that if the wild predecessors of domestic chickens were quite small in size and weight, then thanks to modern selection it was possible to develop breeds capable of reaching up to 5 kg of net weight. Although there are also exotic, dwarf breeds that reach a maximum weight of no more than 700 grams.

Calorie content of chicken legs

The calorie content of chicken legs is 158 kcal per 100 grams. Today, nutritionists around the world recommend that people pay special attention to the calorie content of the foods they eat, and in this regard, chicken meat is a very dietary product. Moreover, different parts of it contain different amounts of kilocalories. The most dietary meat is its breast, which has 110 kcal per 100 grams of weight. Chicken legs, being red meat, are higher in calories.

Useful properties of chicken legs

An analysis of the chemical composition of this type of meat shows that about 45% of the net weight is animal proteins, and the rest is fats. At the same time, harmful cholesterol in chicken is located mainly in the skin, which is better to simply remove and not use for food.

In addition to dietary useful animal protein, chicken legs have a whole range of useful vitamins and minerals:

• this includes phosphorus, magnesium and potassium, which are vital for humans,
• as well as vitamins B12, B2, B6, essential for humans
• plus the very important vitamins E and A.

Since ancient times, chicken meat and decoctions have been used by healers to restore the strength of people exhausted by illness. Rich chicken broth can significantly increase and strengthen the immune system, and meat gives strength to the entire body. However, you should know that these beneficial properties are possible only if the meat is used exclusively boiled or stewed. Fried meat, while acquiring an exquisite taste, unfortunately, significantly loses all its dietary and beneficial properties.

It must be said that today this type of meat is recommended by doctors for diabetes, gout, polyarthritis and in case of various problems with the cardiovascular system. It is especially useful for older people and children, since it is very rich in minerals and vitamins, and at the same time it is a very gentle and easily digestible product.

Despite the fact that chicken in general is considered a fairly dietary and healthy product, parts of it such as chicken legs are not recommended for consumption by obese people. We must also remember that frequent and excessive consumption of fried or smoked legs can cause significant harm to the human body, because in this form the meat contains a large amount of harmful carcinogen that can provoke the development of cancer in humans.

How to choose chicken legs

When choosing chicken legs, you should pay special attention to bruises and various damage, while the skin of the legs should be uniform and smooth, without visible peeling, and the cut should be fresh (not weathered). But the easiest way to check the freshness of chilled legs is, of course, their smell, it should be fresh and pleasant.

What to cook from chicken legs

Today, a huge number of recipes for preparing chicken dishes have been created:

• These are various broths
• And a wide variety of recipes for preparing delicious grilled chicken
• All kinds of gourmet meat salads
• Flavored meat pies
• And, of course, the legendary Tobacco Chicken

This is not a complete list of delicious dishes made from this amazing product.

But it is the legs that are most often used in cooking, since this meat is juicier and more tasty, although less dietary. Baked chicken legs are considered one of the simplest and most delicious dishes. And indeed, all you need to do here is rub the legs with pepper and salt, then wrap them tightly in foil and put them in the oven for about 25 minutes, not forgetting to turn them over every 5 minutes. After 25 minutes, an unearthly taste is guaranteed. Potatoes would be ideal as a side dish.

Boiled chicken, leg (meat with skin and bones) 30.01 rich in vitamins and minerals such as: vitamin B2 - 11.5%, choline - 30.6%, vitamin B5 - 20.7%, vitamin B6 - 32.4%, vitamin B12 - 17.3%, vitamin H - 21.8%, vitamin PP - 75.1%, potassium - 12.6%, phosphorus - 28.4%, chlorine - 15.9%, iron - 12.8%, cobalt - 130.2%, chromium - 20.7%, zinc - 13.8%

What are the benefits of boiled chicken, leg (meat with skin without bones) 30.01

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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You can see a complete guide to the most useful products in the appendix.

The semi-finished product is prepared by injecting brine into the muscle mass using injectors. Losses during defrosting of semi-finished products are no more than 15%. Semi-finished products comply with SanPin 2.3.2.1078-01 and TU 9214-131-23476484-05 in terms of microbiological and sanitary and hygienic indicators.

The brine recipe according to TU9214-131-23476484-05 contains vegetable protein (non-GMO) to increase the nutritional value of the semi-finished product; thickeners and stabilizers to reduce losses during heat treatment of semi-finished products and improve the taste of the finished semi-finished product. Ideal for baking and smoking. The meat turns out juicy and tender. The weight of the legs is from 300 g to 550 g. When baked, an appetizing golden crust is formed. The shelf life at -18 degrees is no more than 8 months. Packaging: 12.0 kg.

Characteristics of the semi-finished product:

The semi-finished product is prepared by injecting brine into the muscle mass using injectors. Losses during defrosting of semi-finished products are no more than 15%. Semi-finished products comply with SanPin 2.3.2.1078-01 and TU 9214-002-85655642-09 in terms of microbiological and sanitary and hygienic indicators.

The brine recipe according to the specifications does not contain vegetable protein, which makes the product more natural, but contains only stabilizers and natural thickeners to reduce losses during heat treatment of the semi-finished product and improve the taste of the finished semi-finished product. Ideal for baking and smoking. The meat turns out juicy and tender. The weight of the legs is from 600g to 850g. When baked, an appetizing golden crust forms. The semi-finished product does not contain vegetable protein or preservatives. The shelf life at -18 degrees is no more than 180 days. Packaging: 12.0 kg.

Wet frozen hams medium TU

Packaging: 14.0 kg.

Characteristics of the semi-finished product:

The semi-finished product is prepared by injecting brine into the muscle mass using injectors. Losses during defrosting of semi-finished products are no more than 15%. Semi-finished products comply with SanPin 2.3.2.1078-01 and TU 9214-002-85655642-09 in terms of microbiological and sanitary and hygienic indicators.

The brine recipe according to the specifications does not contain vegetable protein, which makes the product more natural, but contains only stabilizers and natural thickeners to reduce losses during heat treatment of the semi-finished product and improve the taste of the finished semi-finished product. Ideal for baking and smoking. The meat turns out juicy and tender. The weight of the legs is from 900g to 1300g. When baked, an appetizing golden crust forms. The semi-finished product does not contain vegetable protein or preservatives. The shelf life at -18 degrees is no more than 180 days. Packaging: 12.0 kg.