Chicken leg, drumstick and thigh, stewed, skin not eaten
Common food
Photo: Wikipedia
Stewed chicken leg (drumstick and thigh) is a comforting, savory dish where the meat becomes incredibly tender and succulent, easily pulling away from the bone. The stewing process infuses it with rich, deep flavors from the cooking liquid, while the skinless preparation keeps the focus on the lean, protein-packed meat. It's a classic source of high-quality protein with a satisfying texture that's both hearty and light.
Calorie split: 59% protein · 0% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love it for the profound comfort it offers—the tender, fall-off-the-bone texture and the rich, savory broth it's often cooked in are deeply satisfying. Its ability to absorb and meld with a wide array of herbs, spices, and vegetables makes it a versatile and universally beloved centerpiece in home cooking.
⚠️ Watch-outs & how to enjoy it better
The primary caution is for those monitoring sodium intake, as stews can be high in salt depending on the broth and seasonings used. To counteract this, use low-sodium broth, flavor with herbs and acids like lemon juice, and control added salt. Those managing fat intake should note that while skinless, the thigh meat has slightly more fat than breast; portion control is key.
Key benefits
- Excellent source of high-quality, complete protein
- Provides essential minerals like selenium and phosphorus
- Low in carbohydrates, suitable for low-carb diets
- Skinless preparation reduces saturated fat intake
- Versatile base for nutrient-rich stews and soups
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The drumstick and thigh are considered 'dark meat' because they contain more myoglobin, a protein that stores oxygen in muscle cells, which gives them a richer color and flavor compared to white breast meat.
Full nutrition (USDA data · scales with serving)
| Water | 67.5 g |
| Energy | 164 kcal |
| Protein | 24.1 g |
| Total lipid (fat) | 7.5 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 193 mg |
| Potassium, K | 253 mg |
| Sodium, Na | 399 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 28.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.18 mg |
| Niacin | 5.4 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 69.2 mg |
| Vitamin B-12 | 0.41 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.42 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.45 g |
| MUFA 18:1 | 2.5 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 134 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, leg, meat only, cooked, fried — USDA does not publish this profile for Chicken leg.
| Tryptophan | 0.33 g |
| Threonine | 1.2 g |
| Isoleucine | 1.5 g |
| Leucine | 2.1 g |
| Lysine | 2.4 g |
| Methionine | 0.78 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.96 g |
| Valine | 1.4 g |
| Arginine | 1.7 g |
| Histidine | 0.88 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 0.98 g |
FAQ
Is stewed chicken leg healthy?
Yes, it's a nutritious choice, providing lean protein, B vitamins, and minerals. Its healthiness depends on the cooking method; stewing without skin keeps fat moderate, and using herbs instead of excess salt boosts its nutritional profile.
How do I prevent stewed chicken from becoming tough?
Ensure a gentle, low simmer rather than a rapid boil. Cook until the internal temperature reaches 165°F (74°C) and the meat is tender, which typically takes 45-60 minutes for bone-in pieces in liquid.
Can I use frozen chicken legs for stew?
It's best to thaw chicken completely in the refrigerator before stewing for even cooking and food safety. If stewing from frozen, increase cooking time by about 50% and ensure it reaches a safe internal temperature.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.64 kcal/g · 59% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.58 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.