Most cooking methods can be applied to the legs of poultry. In comparison to breast meat, leg meat requires longer cooking times due to the fat, connective tissue and collagen within. The meat must be cooked through to make it tender and it is more forgiving if overcooked.

Most Suitable:
Dry-heat: shallow frying, deep frying, roasting/baking, grilling, spit-roasting
Moist-heat: poaching, simmering, braising, stewing

Suitable:
Dry-heat: searing, broiling
Moist-heat: steaming, en papillote

Less Suitable:
Dry-heat: pan frying, stir frying, sauteing
Moist-heat: boiling

Not Applicable:
Moist-heat: pot roasting