Whole Chicken 1300

Whole Chicken 1300 is a whole, bone-in bird supplied to the 1300 weight grade. It is one of the smaller grades on our list, chosen where a kitchen wants a compact bird that cooks quickly and evenly rather than a larger table roast.

What it is

The bird comes whole and on the bone, part of the same whole chicken range as every other grade we hold — only the grade changes, not the cut. Skin stays on unless removal is requested, and giblets can be included or left out.

How it is prepared

Options run from whole through to spatchcocked, halved, quartered or fully jointed, with skin on or off and giblets in or out — all confirmed at the point of order rather than fixed in advance.

Typical trade use

This grade suits small roasts, spatchcock and rotisserie work, and any dish that needs a compact bird finishing in less time than a larger one. It sits between Whole Chicken 1200 and Whole Chicken 1400, and kitchens choosing between the three usually decide on covers per bird rather than anything else. For a smoked, ready-prepared alternative from the same family, see Corn-Fed Chicken Smoked.

Ordering notes

As with every grade, we supply exactly the size you specify rather than substitute a neighbouring one without asking — confirm the grade and case quantity when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

How does grade 1300 cook compared to a larger whole bird?

Being smaller, it cooks faster and more evenly through to the bone than the larger grades. Kitchens choose it specifically for that quicker turnaround.

Can Whole Chicken 1300 be spatchcocked for me?

Yes — spatchcocking (flattening the bird for grill or fast roasting) is one of our standard preparation options; tell us when ordering and we will prepare it that way.

What’s the next size up from 1300?

Whole Chicken 1400 is the next grade, and is the size most kitchens default to when a dish doesn’t call for a specific bird size.