Chicken Double Leg Boneless

Chicken Double Leg Boneless are both legs boned out and supplied as a single piece. This gives the largest flat sheet of dark chicken meat we offer, which is what stuffed and rolled dishes need.

What it is

The joined double-leg cut, Chicken Double Legs, with the bone removed, from the same leg range as every other leg preparation we hold.

How it is prepared

Skin on or off, flat or rolled and netted, portioned to a set weight — confirmed at the time of order.

Typical trade use

This is used for stuffed and rolled roasts, ballotines, large-format grilling, and portioned dark meat service where a single large piece is more practical than assembling several smaller ones. Where the bone-in version suits the dish instead, Chicken Double Legs is the same cut before boning. For a smaller boneless portion, Chicken Single Leg Boneless is the equivalent single-leg cut.

Ordering notes

Resting the piece before slicing helps it hold together, particularly once rolled and roasted. Confirm skin on or off, and flat or rolled, when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Is this the largest boneless dark meat piece you supply?

Yes — being both legs boned out as one piece, it’s the largest flat sheet of dark chicken meat in our range.

Can it be supplied rolled and netted, ready to cook?

Yes, rolling and netting is a standard option; specify it when you order.

What if I only need a single-leg portion boned?

Chicken Single Leg Boneless is the equivalent boneless cut from a single leg rather than a joined pair.