Chicken legs usually have the skin on and are more red in colour than the breast. With higher pH level of the muscles, the legs absorb more water and retain it better when heat processed. This makes them softer and more juicy. The skin has a layer of skin that, when processed, mixes with the seasoning, producing full aroma and flavour. High quality chicken legs from an organic European farm may be fried, oven baked, grilled or stewed. Skinned legs may be stuffed or used instead of chicken breast. They are often breaded or baked in aromatic seasoning, such as garlic, chilli, smoked paprika, lovage, oregano, rosemary and some oil.