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Boneless Skin on Whole Leg

Boneless Skin-on Legs

The best cut of meat you never see at the grocery store, Boneless Skin-on Chicken LEGS!  This new cut of meat opens up many new opportunities for dark meat lovers.  Our Executive Chef Fred has a few ideas about how to use this unique cut of meat in the Blog below.

How to Make Boneless Skin-on Chicken Legs Blog

How to Make Boneless Skin-on Chicken Legs

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  • No Hexane
    Most poultry producers use hexane-processed soybeans as a cheap source of chicken feed. But hexane pollutes the air and environment. We keep chemicals out of our feed.
  • No DDGS
    DDGS is a protein alternative producers can get at a lower cost than corn. Antibiotics are used to control bacteria in the fermentation process. Some antibiotics remain in the DDGS. We use only corn and soybeans for protein. Period.
  • 100% Air Chilled
    Our air chill method eliminates the need for chilled chlorinated water that most producers use, which ends up in your chicken.
  • No Hormones
    This product is free from artificial growth hormones.
  • No Junk
    This product is made with no fillers, no preservatives and no artificial flavors—in other words, no junk.
  • No Antibiotics
    Bell & Evans is the first company to raise 100% of our flocks without antibiotics—from the egg throughout the chicken’s entire lifespan.

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