Legs are chicken thighs and drumsticks, the juiciest parts of the chicken, the so-called "dark" meat. Fresh chicken legs have a gray-pink color (skin), the flesh is slightly darker. Cooked legs are light brown-gray in color, juicy, have a pronounced elastic layered structure of the meat pulp. Chicken legs are a supplier of high-quality, easily digestible protein necessary for the construction and growth of cells. Muscle tissue especially needs protein, which is why athletes use chicken to maintain and build muscle mass. Vitamins and minerals are present in the legs in the same volume as in the rest of the chicken carcass.