Fresh Whole Chicken
Fresh whole chicken is the carcass of Gallus domesticus that has not been cut into pieces. It is sold in a fresh or chilled state for immediate consumption.
Prices, specifications and international trade for fresh whole chicken under HS 020711.
Fresh Whole Chicken Price
Published reference · Jul 1, 2026
Fresh whole chicken is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.
Explore fresh whole chicken pricesFresh Whole Chicken Suppliers
Find fresh whole chicken suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.
Explore fresh whole chicken suppliersFresh Whole Chicken Exports and Imports
Italy led reported fresh whole chicken exports in 2025, at $131M.
Compare fresh whole chicken exporting countriesFresh Whole Chicken Specifications and Quality
Fresh whole chicken grading factors include Weight, Skin condition, and Feather removal.
Grading Factors
Quality assessment for fresh whole chicken considers Weight, Skin condition, and Feather removal.
- Weight
The weight of the whole bird is a key specification because it determines portion size, cooking time and yield for buyers.
- Skin condition
The condition of the skin, including color, intactness and absence of blemishes, affects visual appeal and consumer acceptance.
- Feather removal
The presence of feathers or pin feathers indicates incomplete defeathering, which is a quality defect and can affect presentation.
- Carcass integrity
The absence of visible bruising, tears or other damage is important for both appearance and food safety.
Common Defects
Recorded defects for fresh whole chicken include Bruising or skin tears, Off-odour, and Excess water retention.
- Bruising or skin tears
Bruising or skin tears can occur during handling or processing, affecting appearance and potentially increasing the risk of microbial contamination.
- Off-odour
An off-odour indicates spoilage or improper handling, making the product unacceptable for sale or consumption.
- Excess water retention
Excess water retained in the carcass can affect weight accuracy and cooking performance, and may indicate improper chilling practices.
Fresh Whole Chicken Facts and HS Code
Fresh whole chicken belongs to poultry within protein and dairy. Its customs classification covers HS 020711.
Fresh Whole Chicken HS Code
| Also known as | whole chicken, broiler chicken, table chicken |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Poultry — Protein and dairy |
| HS codes | 020711 |
| HS6 description | Meat and edible offal; of fowls of the species Gallus domesticus, not cut in pieces, fresh or chilled |
| Quoted in | USD/t |
| Reference location | CHN |
Production & Handling
Fresh whole chicken storage guidance: Fresh whole chicken must be kept refrigerated at all times to slow bacterial growth and maintain quality. It should be stored on ice or in a cold room and transported in refrigerated vehicles to prevent spoilage.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Fresh whole chicken must be kept refrigerated at all times to slow bacterial growth and maintain quality. It should be stored on ice or in a cold room and transported in refrigerated vehicles to prevent spoilage. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical fresh whole chicken packaging includes Plastic bag and Bulk tray or box.
- Plastic bag
Whole chickens are often packed in plastic bags, sometimes with absorbent pads, to contain juices and maintain hygiene.
- Bulk tray or box
For food service, whole chickens may be packed in larger bulk trays or boxes to facilitate handling and transport.
Uses & Risks
Fresh whole chicken is used in Retail fresh poultry, Food service, and Institutional procurement.
End Uses
- Retail fresh poultry
Sold to supermarkets and grocery stores for household cooking
- Food service
Supplied to restaurants, catering firms, and institutional kitchens
- Institutional procurement
Purchased by schools, hospitals, and correctional facilities for meal programs
Uses and Related Commodities
| Downstream industries | Food service and catering, Hospitality and restaurant sector, Institutional food programs |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Pathogen contamination Food safetyHigh Fresh chicken is highly perishable and can harbor pathogens like Salmonella and Campylobacter if not kept chilled. Improper temperature control during storage or transport can lead to bacterial growth and foodborne illness. | Maintain a cold chain from processing to delivery, and ensure proper cooking to an internal temperature that kills pathogens. |
Cold chain failure LogisticsHigh Delays or equipment failures in the cold chain can cause the chicken to warm up, accelerating spoilage and reducing shelf life. | Use temperature monitoring devices and have contingency plans for refrigeration failures during transit. |
Avian influenza outbreak DiseaseMedium Diseases such as avian influenza can affect poultry flocks, leading to supply disruptions and trade restrictions. | Source from farms with biosecurity measures and monitor for disease outbreaks in the region. |
Fresh Whole Chicken Questions
- What defines fresh whole chicken in trade terms?
- Fresh whole chicken refers to the meat of Gallus domesticus that is not cut into pieces and is sold either fresh or chilled.
- How should fresh whole chicken be stored to maintain quality?
- It should be kept at temperatures between 0 °C and 4 °C, protected from cross‑contamination, and used within a few days of receipt.
- What basic processing steps are applied before sale?
- The bird is slaughtered, eviscerated, washed, and then rapidly chilled to preserve freshness.