Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Whole chicken legs — thigh and drumstick left joined at the bone — from Certified Halal British birds, marinated ready to cook. Sold in 1KG, 2KG and 3KG packs in a choice of seasoning styles from Peri-Peri to Tandoori. Every bird is hand-slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, suited to curries, grills and roasts.
Seasoning Styles and Pack Sizes
These whole legs are pre-marinated in five styles: Steak & Chop, Peri-Peri, Tandoori, Tikka and Steak Dry Rub. Packs run from 1KG up to 3KG, sized from a single tray to a family batch.
Is a Whole Chicken Leg the Same as a Thigh or a Drumstick?
A whole leg keeps the thigh and drumstick joined at the knee, rather than split into two separate cuts. It gives one larger piece per portion, dark meat and skin intact through both muscles. Sold here in 1KG, 2KG or 3KG packs, marinated rather than plain.
Cooking Whole Chicken Legs
The joined thigh and drumstick suit slow cooking such as a curry, where the bone adds depth over a 35-40 minute simmer. Or roast at 200°C for about 45 minutes until the skin crisps. Butcher's tip: score through the marinade at the joint so heat reaches the thigh evenly.
Storing These Chicken Legs
Keep the pack refrigerated until you're ready to cook, or move it to the freezer if that's not soon. Thaw fully in the fridge first so the marinade heats through evenly, and freeze it on the day it arrives if you won't use it fresh.
Pack sizes run from 1KG up to 3KG, so a single tray suits a small meal while the larger packs scale up for a bigger table.
Because each leg keeps the thigh and drumstick together, it's a heartier portion than a drumstick or thigh bought alone — order the pack size that matches how many you're feeding.
Keep this pack refrigerated until you're ready to cook, or transfer it to the freezer if you won't use it soon.
Thaw fully in the fridge before cooking so the marinade and meat heat through evenly, and freeze it on the day it arrives if you're not cooking it fresh.
Whole chicken leg curry suits this cut well, the bone-in thigh and drumstick holding up through a long simmer.
The Tikka and Tandoori styles also suit a South Asian-style grill plate, while the Steak Dry Rub and Steak & Chop legs work well roasted or barbecued whole.
Chicken Leg Curry: Brown the marinated legs, then simmer with onions and tomatoes for 35-40 minutes until the meat pulls easily from the bone.
Peri-Peri Grill: Grill the Peri-Peri legs over medium heat, turning until the skin chars and juices run clear.
Tandoori Roast: Roast the Tandoori legs at 200°C until the skin crisps and the thigh is cooked through.
How long do I cook each side of a whole chicken leg?
On a grill or in a hot pan, allow around 12-15 minutes a side with the lid down, then check the thickest part of the thigh is no longer pink.
Does the marinade change the timing?
Not by much — the seasoning styles like Peri-Peri and Tandoori sit on the surface, so the same side-by-side timing applies; just watch for the sugar in some rubs catching if the heat is too high.
What goes wrong if I turn it too early?
Turning before the underside has coloured leaves the skin pale and can tear the marinade crust, so wait until it releases easily from the grill or pan before flipping.
How do I know each side is properly done?
The skin should be evenly browned and the juices should run clear when the thickest part of the thigh is pierced, with no pink near the bone.