Chicken Double Legs

Chicken Double Legs are both legs supplied still joined through the back section. This gives a larger single piece than one leg on its own and roasts as one, which suits sharing service and larger covers.

What it is

Two legs kept together rather than separated, from the same leg range as our single-leg cuts. The joined back section is what holds the piece together as it cooks.

How it is prepared

Whole, split into singles, or boned out, confirmed at the point of order.

Typical trade use

This is used for roasting and rotisserie, sharing plates, and dishes served on the bone where a larger single portion is wanted. Where a boned version suits your kitchen better, Chicken Double Leg Boneless is the same cut taken further. If a single-leg portion is all you need, Chicken Single Legs is the smaller, simpler option.

Ordering notes

Being a bigger piece than a single leg, it naturally takes longer to cook through — plan service timing accordingly. Confirm whole, split, or boned when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

What holds the two legs together?

The back section between the legs is left intact, which is what keeps the piece joined as one during cooking.

Can you split double legs into two single portions?

Yes — splitting into singles is available on request, or you can order Chicken Single Legs directly if that’s what you always need.

Is a boneless version available?

Yes, Chicken Double Leg Boneless is the same cut with the bone removed.