Boiler Chicken

Boiler Chicken is a mature bird, firmer and stronger in flavour than a standard table chicken. It is bought for what it gives a pot rather than for roasting — the carcass yields far more to a long-simmered stock.

What it is

A whole, bone-in bird from our game birds range, distinct from our standard roasting grades in the whole chicken range by age and intended use rather than size alone.

How it is prepared

Whole or jointed, cut to your own specification on request.

Typical trade use

This is used for stocks, broths and soups, slow-cooked and traditional dishes, and any recipe calling for long simmering rather than roasting. Where a standard roasting bird is what you actually need, Whole Chicken 1400 is our mid-range grade. For other stock-focused items from the same bird, Chicken Necks and Chicken Feet serve a related purpose.

Ordering notes

Long, wet cooking is what this bird is for — roasting a boiler bird misunderstands what it’s bought for. Confirm whole or jointed when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Can Boiler Chicken be roasted like a standard whole chicken?

It’s bought and used for long, wet cooking rather than roasting — if you need a roasting bird, Whole Chicken 1400 from our standard range is the better fit.

Why does a boiler give a better stock than a standard bird?

Being a mature bird, the carcass and connective tissue yield more to a long simmer, giving a fuller stock than a younger roasting bird typically gives.

Can it be jointed for me?

Yes — whole or jointed is confirmed when you order, cut to your own specification.