Cuisses

Cuisses is the plural of the French word cuisse, which means thigh. In English contexts, the term cuisses can refer to three distinct senses: the anatomical thigh region in humans and animals, edible meat from the thigh in cooking, and a historical component of armor that protects the thigh.

In anatomy, the thigh extends from the hip to the knee and contains the femur and three muscular compartments: anterior (primarily knee extension and hip flexion), medial (adductors), and posterior (hamstrings). Major muscles include the quadriceps femoris in the front and the hamstrings in the back, with adductors on the inner thigh. The arterial supply is via the femoral artery and its branches; innervation is provided by the femoral nerve (anterior), obturator nerve (medial), and sciatic nerve (posterior). Lymph drainage is mainly to deep inguinal nodes.

In culinary usage, cuisses denotes thigh meat. In French cuisine, phrases such as cuisses de grenouille refer to frog legs, while cuisses de poulet denote chicken thighs. Thigh meat is darker and generally more flavorful than breast meat, often prepared by braising, roasting, sautéing, or confit.

In historical armor, cuisses were thigh defenses forming part of leg protection in plate armor, typically attached to the cuirass and poleyns and sometimes divided into upper and lower sections for mobility.