Chicken Legs: RWA
RWA Air-Chilled Chicken Legs | Bone-In | Antibiotic-Free Canadian | 4 Packs of 2 | Beretta Farms
The most forgiving, most flavourful cut in the chicken range — at the best price. Beretta's RWA Chicken Legs are bone-in drumstick-and-thigh pieces from Canadian chickens raised without antibiotics of any kind, fed a vegetarian GMO-free diet, and processed using air-chilling. Eight pieces total across four packs of two. The cut that feeds a family with the least technique required and the most flavour returned.
Subscribe and save $12.50/month from regular price.
Why Chicken Legs Beat Breasts for Most Cooking
The chicken leg is a working muscle — the thigh and drumstick work harder than the breast throughout the bird's life, which means more intramuscular fat, more connective tissue, and significantly more flavour. That fat and collagen are assets, not liabilities: they keep the leg moist through high heat, give it the self-basting quality the breast lacks, and make it virtually impossible to overcook in the oven.
A chicken leg cooked to 185°F (85°C) is juicy and tender. A breast cooked to the same temperature is dry. The leg's margin for error is the widest of any chicken cut — making it the right choice for weeknight dinners, batch cooking, and any situation where attention is divided.
Bone-in cooking also produces better drippings than boneless — the collagen and marrow from the joint render into the pan as the leg cooks, giving you a natural base for pan sauces that a thigh alone doesn't match.
How to Cook Chicken Legs
Oven-Roasted (best method): Preheat to 425°F (220°C). Pat legs completely dry — air-chilled skin browns faster, but surface moisture still slows the crust. Season generously with salt, pepper, and a light coat of oil or softened butter under and over the skin. Place on a wire rack over a baking sheet, skin-side up. Roast 35–45 minutes until the skin is deep golden and an internal thermometer reads 165°F (74°C) at the thickest part of the thigh, not touching bone. The leg can safely go to 185°F (85°C) and will be even more tender at that temperature.
Grilled: Medium-high heat, indirect zone available. Start skin-side down over direct heat for 5–6 minutes to develop colour, then move to indirect heat for 20–25 minutes lid-down, finishing back over direct heat for 2–3 minutes to crisp. Total cook time approximately 30 minutes to 165°F (74°C).
Braised: Excellent in any low-and-slow braise — the collagen in the joint breaks down into gelatin over 45–60 minutes, producing a rich, silky cooking liquid and fall-off-the-bone meat. Coq au vin, adobo, curry, tomato braise — the bone-in leg is the correct cut for all of these.
Product Details:
- 4 packs × 2 pieces | 8 bone-in chicken legs total
- One-time purchase $29.99 | Subscribe and save: $12.50/month
- 100% Canadian Chicken — RWA, Air-Chilled
- Raised without antibiotics of any kind
- Cage-free | Humanely raised
- Ships frozen | Delivered to your door
Our RWA Chicken Standards:
- Raised without antibiotics of any kind
- In Canada, hormones are prohibited in all poultry production
- Fed a vegetarian diet — no GMOs, no animal by-products
- Air-chilled processing — no water absorption, no added weight
- Cage-free | Humanely raised
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
RWA Air-Chilled Chicken Legs | Bone-In | Antibiotic-Free Canadian | 4 Packs of 2 | Beretta Farms
The most forgiving, most flavourful cut in the chicken range — at the best price. Beretta's RWA Chicken Legs are bone-in drumstick-and-thigh pieces from Canadian chickens raised without antibiotics of any kind, fed a vegetarian GMO-free diet, and processed using air-chilling. Eight pieces total across four packs of two. The cut that feeds a family with the least technique required and the most flavour returned.
Subscribe and save $12.50/month from regular price.
Why Chicken Legs Beat Breasts for Most Cooking
The chicken leg is a working muscle — the thigh and drumstick work harder than the breast throughout the bird's life, which means more intramuscular fat, more connective tissue, and significantly more flavour. That fat and collagen are assets, not liabilities: they keep the leg moist through high heat, give it the self-basting quality the breast lacks, and make it virtually impossible to overcook in the oven.
A chicken leg cooked to 185°F (85°C) is juicy and tender. A breast cooked to the same temperature is dry. The leg's margin for error is the widest of any chicken cut — making it the right choice for weeknight dinners, batch cooking, and any situation where attention is divided.
Bone-in cooking also produces better drippings than boneless — the collagen and marrow from the joint render into the pan as the leg cooks, giving you a natural base for pan sauces that a thigh alone doesn't match.
How to Cook Chicken Legs
Oven-Roasted (best method): Preheat to 425°F (220°C). Pat legs completely dry — air-chilled skin browns faster, but surface moisture still slows the crust. Season generously with salt, pepper, and a light coat of oil or softened butter under and over the skin. Place on a wire rack over a baking sheet, skin-side up. Roast 35–45 minutes until the skin is deep golden and an internal thermometer reads 165°F (74°C) at the thickest part of the thigh, not touching bone. The leg can safely go to 185°F (85°C) and will be even more tender at that temperature.
Grilled: Medium-high heat, indirect zone available. Start skin-side down over direct heat for 5–6 minutes to develop colour, then move to indirect heat for 20–25 minutes lid-down, finishing back over direct heat for 2–3 minutes to crisp. Total cook time approximately 30 minutes to 165°F (74°C).
Braised: Excellent in any low-and-slow braise — the collagen in the joint breaks down into gelatin over 45–60 minutes, producing a rich, silky cooking liquid and fall-off-the-bone meat. Coq au vin, adobo, curry, tomato braise — the bone-in leg is the correct cut for all of these.
Product Details:
- 4 packs × 2 pieces | 8 bone-in chicken legs total
- One-time purchase $29.99 | Subscribe and save: $12.50/month
- 100% Canadian Chicken — RWA, Air-Chilled
- Raised without antibiotics of any kind
- Cage-free | Humanely raised
- Ships frozen | Delivered to your door
Our RWA Chicken Standards:
- Raised without antibiotics of any kind
- In Canada, hormones are prohibited in all poultry production
- Fed a vegetarian diet — no GMOs, no animal by-products
- Air-chilled processing — no water absorption, no added weight
- Cage-free | Humanely raised
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
RWA Air-Chilled Chicken Legs | Bone-In | Antibiotic-Free Canadian | 4 Packs of 2 | Beretta Farms
The most forgiving, most flavourful cut in the chicken range — at the best price. Beretta's RWA Chicken Legs are bone-in drumstick-and-thigh pieces from Canadian chickens raised without antibiotics of any kind, fed a vegetarian GMO-free diet, and processed using air-chilling. Eight pieces total across four packs of two. The cut that feeds a family with the least technique required and the most flavour returned.
Subscribe and save $12.50/month from regular price.
Why Chicken Legs Beat Breasts for Most Cooking
The chicken leg is a working muscle — the thigh and drumstick work harder than the breast throughout the bird's life, which means more intramuscular fat, more connective tissue, and significantly more flavour. That fat and collagen are assets, not liabilities: they keep the leg moist through high heat, give it the self-basting quality the breast lacks, and make it virtually impossible to overcook in the oven.
A chicken leg cooked to 185°F (85°C) is juicy and tender. A breast cooked to the same temperature is dry. The leg's margin for error is the widest of any chicken cut — making it the right choice for weeknight dinners, batch cooking, and any situation where attention is divided.
Bone-in cooking also produces better drippings than boneless — the collagen and marrow from the joint render into the pan as the leg cooks, giving you a natural base for pan sauces that a thigh alone doesn't match.
How to Cook Chicken Legs
Oven-Roasted (best method): Preheat to 425°F (220°C). Pat legs completely dry — air-chilled skin browns faster, but surface moisture still slows the crust. Season generously with salt, pepper, and a light coat of oil or softened butter under and over the skin. Place on a wire rack over a baking sheet, skin-side up. Roast 35–45 minutes until the skin is deep golden and an internal thermometer reads 165°F (74°C) at the thickest part of the thigh, not touching bone. The leg can safely go to 185°F (85°C) and will be even more tender at that temperature.
Grilled: Medium-high heat, indirect zone available. Start skin-side down over direct heat for 5–6 minutes to develop colour, then move to indirect heat for 20–25 minutes lid-down, finishing back over direct heat for 2–3 minutes to crisp. Total cook time approximately 30 minutes to 165°F (74°C).
Braised: Excellent in any low-and-slow braise — the collagen in the joint breaks down into gelatin over 45–60 minutes, producing a rich, silky cooking liquid and fall-off-the-bone meat. Coq au vin, adobo, curry, tomato braise — the bone-in leg is the correct cut for all of these.
Product Details:
- 4 packs × 2 pieces | 8 bone-in chicken legs total
- One-time purchase $29.99 | Subscribe and save: $12.50/month
- 100% Canadian Chicken — RWA, Air-Chilled
- Raised without antibiotics of any kind
- Cage-free | Humanely raised
- Ships frozen | Delivered to your door
Our RWA Chicken Standards:
- Raised without antibiotics of any kind
- In Canada, hormones are prohibited in all poultry production
- Fed a vegetarian diet — no GMOs, no animal by-products
- Air-chilled processing — no water absorption, no added weight
- Cage-free | Humanely raised
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
RWA Air-Chilled Chicken Legs | Bone-In | Antibiotic-Free Canadian | 4 Packs of 2 | Beretta Farms
The most forgiving, most flavourful cut in the chicken range — at the best price. Beretta's RWA Chicken Legs are bone-in drumstick-and-thigh pieces from Canadian chickens raised without antibiotics of any kind, fed a vegetarian GMO-free diet, and processed using air-chilling. Eight pieces total across four packs of two. The cut that feeds a family with the least technique required and the most flavour returned.
Subscribe and save $12.50/month from regular price.
Why Chicken Legs Beat Breasts for Most Cooking
The chicken leg is a working muscle — the thigh and drumstick work harder than the breast throughout the bird's life, which means more intramuscular fat, more connective tissue, and significantly more flavour. That fat and collagen are assets, not liabilities: they keep the leg moist through high heat, give it the self-basting quality the breast lacks, and make it virtually impossible to overcook in the oven.
A chicken leg cooked to 185°F (85°C) is juicy and tender. A breast cooked to the same temperature is dry. The leg's margin for error is the widest of any chicken cut — making it the right choice for weeknight dinners, batch cooking, and any situation where attention is divided.
Bone-in cooking also produces better drippings than boneless — the collagen and marrow from the joint render into the pan as the leg cooks, giving you a natural base for pan sauces that a thigh alone doesn't match.
How to Cook Chicken Legs
Oven-Roasted (best method): Preheat to 425°F (220°C). Pat legs completely dry — air-chilled skin browns faster, but surface moisture still slows the crust. Season generously with salt, pepper, and a light coat of oil or softened butter under and over the skin. Place on a wire rack over a baking sheet, skin-side up. Roast 35–45 minutes until the skin is deep golden and an internal thermometer reads 165°F (74°C) at the thickest part of the thigh, not touching bone. The leg can safely go to 185°F (85°C) and will be even more tender at that temperature.
Grilled: Medium-high heat, indirect zone available. Start skin-side down over direct heat for 5–6 minutes to develop colour, then move to indirect heat for 20–25 minutes lid-down, finishing back over direct heat for 2–3 minutes to crisp. Total cook time approximately 30 minutes to 165°F (74°C).
Braised: Excellent in any low-and-slow braise — the collagen in the joint breaks down into gelatin over 45–60 minutes, producing a rich, silky cooking liquid and fall-off-the-bone meat. Coq au vin, adobo, curry, tomato braise — the bone-in leg is the correct cut for all of these.
Product Details:
- 4 packs × 2 pieces | 8 bone-in chicken legs total
- One-time purchase $29.99 | Subscribe and save: $12.50/month
- 100% Canadian Chicken — RWA, Air-Chilled
- Raised without antibiotics of any kind
- Cage-free | Humanely raised
- Ships frozen | Delivered to your door
Our RWA Chicken Standards:
- Raised without antibiotics of any kind
- In Canada, hormones are prohibited in all poultry production
- Fed a vegetarian diet — no GMOs, no animal by-products
- Air-chilled processing — no water absorption, no added weight
- Cage-free | Humanely raised
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
Chicken Legs: RWA
Frequently Asked Questions