Whole Chicken 2000
Whole ChickenChicken · Whole Chicken
Whole Chicken 2000
Whole chicken, 2000 weight grade — our largest standard grade, for bigger table roasts and sharing dishes.
Cut specification
| Animal | Chicken |
|---|---|
| Storage | Chilled |
| Cut | Whole Bird |
| Bone | Bone-in |
| Preparation | Whole |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Whole Chicken 2000 is a whole, bone-in bird at the 2000 weight grade — the largest standard grade in our whole-chicken range, bought for table roasts, sharing dishes and jointing where each individual piece needs to be substantial.
What it is
Supplied whole and on the bone, skin on by default, as part of the same whole chicken range as every other grade we carry. Being our largest standard size, it is the grade to specify when a smaller bird would leave portions looking thin.
How it is prepared
Whole, spatchcocked, halved, quartered or fully jointed, with skin and giblets in or out as specified when you order.
Typical trade use
Kitchens use this grade for sharing-table roasts, larger jointed portions, and any dish where the bird itself is the centrepiece rather than one component among several. Where a still larger bird is needed, our Chicken Double Legs and Chicken Leg Quarters give a substantial single portion without buying a whole bird. If a smaller, quicker-cooking option is what you actually need, Whole Chicken 1700 sits just below.
Ordering notes
Confirm the grade and case quantity when ordering — we supply the grade you specify and do not substitute a neighbouring one without checking with you first. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Bone-in |
|---|---|
| Skin | On (removable on request) |
| Preparation options | Whole, spatchcocked, halved, quartered or jointed |
| Typical trade use | Table roasts, sharing dishes, larger jointed portions |
Frequently asked questions
Is grade 2000 the largest whole chicken you supply?
Yes, within our standard whole-chicken range it is the largest grade we carry.
Does a larger bird take longer to cook through?
In general terms, yes — size is the main factor in roasting time for a whole bird, which is exactly why grades are ordered separately rather than by the single word ‘chicken’. We don’t set cooking times here; kitchens judge doneness to their own standards and equipment.
Can this grade be jointed into individual portions?
Yes — full jointing into breast, leg and wing pieces is available on request, giving larger individual portions than jointing a smaller grade would.
