Whole Chicken 1700

Whole Chicken 1700 is a whole, bone-in bird at the 1700 weight grade, one of our larger sizes and chosen where either the roast itself needs to be bigger or the bird is being jointed for pieces that hold their own on the plate.

What it is

It is supplied whole and on the bone, skin on by default, from the same whole chicken range as every other grade. The larger size simply means more meat per piece once the bird is broken down.

How it is prepared

Whole, spatchcocked, halved, quartered or fully jointed, skin and giblets in or out as specified at the time of order.

Typical trade use

This grade suits larger table roasts, jointing for portioned service where the individual pieces need to be substantial, and kitchens that prefer to break a bird down themselves rather than buy pre-cut pieces such as Chicken Thighs. It sits between Whole Chicken 1500 and our largest standard grade, Whole Chicken 2000.

Ordering notes

Because jointing a larger bird yourself changes how much usable meat you get per piece, confirm the grade and whether you want it jointed here or in your own kitchen when you order — the full chicken range is there to browse if you’re comparing cuts. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Why would a kitchen choose grade 1700 over a smaller bird?

Mainly for jointing — a larger bird gives larger individual pieces once broken down, which matters for dishes served on the bone where the portion needs to look substantial.

Can you joint Whole Chicken 1700 into legs and breasts for us?

Yes, full jointing is available on request. If you consistently need the same pieces cut every time, our pre-cut thigh and fillet ranges may suit your ordering better than jointing whole birds each time.

Is this the largest grade you carry?

No — our 2000 grade is one size above this one, and is our largest standard whole-bird size.