Whole Chicken 1400

Whole Chicken 1400 is a whole, bone-in bird at the 1400 weight grade — the middle of our whole-chicken range and the size most kitchens reach for when a recipe simply calls for ‘a chicken’ without specifying further.

What it is

It is supplied whole and on the bone, skin on unless requested off, as part of the same whole chicken range as every other grade. General roasting, jointing and mixed kitchen use are all built around this grade because it sits in the middle of the sizing curve.

How it is prepared

Whole, spatchcocked, halved, quartered or fully jointed into breast and leg portions, with skin and giblets in or out as specified. Preparation is confirmed at the time of order.

Typical trade use

This is the grade most kitchens hold as their standard for general roasting and jointing, sitting between Whole Chicken 1300 below and Whole Chicken 1500 above. For a named alternative to the standard bird, Boiler Chicken is a different style entirely, bought for stock rather than roasting.

Ordering notes

Because this is our most commonly ordered grade, confirming the exact case quantity you need at order time helps us plan cutting and packing accurately. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Is grade 1400 the standard whole chicken?

It is the mid-range grade most kitchens default to when a dish doesn’t specify a size, which is why we describe it as the general-purpose grade.

Can you joint Whole Chicken 1400 into portions for me?

Yes — full jointing into breast, leg and wing portions is one of our standard preparation options; specify it when you order.

What if I need a bird for stock rather than roasting?

Boiler Chicken is a mature bird bought specifically for stock and long, slow cooking rather than for the table.