Chicken leg

Use the same weight; smaller, so reduce cooking time by 5–10 minutes and check at the bone.

Use the same weight; boneless thigh cooks faster by 5–10 minutes. Juicier and less bony.

Use the same weight; bone-in pieces give similar richness. Adjust time by size.

Use the same weight; cut into large chunks, parboil 8–10 minutes, then simmer 10–15 minutes longer.

Use the same weight; chunk and simmer 20–25 minutes until tender, then lightly shred.

Use the same weight; cut into thick pieces and add in the last 5–8 minutes.