What is the weight of a half chicken?

January 4, 2026 •

4 min read

An average raw half chicken typically weighs between 650 and 900 grams, but this figure can vary significantly. This initial weight is not the final mass, as cooking causes notable moisture loss, making the cooked weight considerably lower.

Quick Summary

The weight of a half chicken is influenced by bird size, raw vs. cooked state, and bone-in status. Different cooking methods also impact the final product's mass.

Key Points

Variable Weight: The weight of a half chicken is highly dependent on the original size of the whole bird and whether it is raw or cooked.
Raw vs. Cooked: A cooked half chicken will weigh less than a raw half chicken due to moisture loss during the cooking process.
Factors: Bird breed, cooking method, and whether the skin and bones are included all affect the final weight.
Portioning: A single half chicken can often serve two or more people, depending on appetite and accompanying side dishes.
Precision: For dietary tracking, it is most accurate to weigh the chicken after it has been cooked.
Preparation: Cutting a chicken in half is commonly done by removing the backbone and splitting the breastbone, a method that is sometimes part of spatchcocking.

Determining the weight of a half chicken is not as straightforward as it may seem, as the figure can change significantly based on several factors. Whether you're a home cook preparing dinner, a meal planner counting calories, or a butcher portioning a whole bird, understanding these variations is crucial for accuracy.

Average Raw Weight of a Half Chicken

The weight of a raw half chicken is primarily dependent on the size and type of the original whole bird. For a standard broiler chicken, which is the most common variety available in stores, a raw half chicken generally weighs between 650 and 900 grams (approximately 1.5 to 2 pounds). However, if you are dealing with a larger roaster chicken, a half could easily weigh 1 to 2 kg (approximately 2.2 to 4.4 pounds). Pasture-raised and specialty farm chickens can also vary in size and weight depending on their breed and how they were raised.

Raw vs. Cooked Weight: The Impact of Moisture Loss

One of the most important considerations is the distinction between a raw and a cooked half chicken. During the cooking process, chicken loses a significant amount of its weight due to moisture evaporation. The degree of weight loss depends on the cooking method, temperature, and duration.

For example, a standard 2.5-pound (~1.13 kg) raw whole chicken can yield a cooked weight of approximately 2 pounds (~907g). This means that half of that cooked rotisserie chicken would weigh around 1 pound (454g). For a half chicken cooked from a larger, raw state, the final weight will also be lower than its initial mass. Some suppliers list their cooked half chickens, such as a rotisserie option, with an average weight of 400g to 450g.

Factors Influencing the Final Weight

Several key factors determine the final weight of your half chicken after preparation:

Bird Size: As mentioned, the initial size of the whole chicken is the most significant factor. Smaller broilers will naturally result in smaller halves compared to larger roasters.
Bone-in vs. Boneless: If you debone the chicken after cooking, the weight will decrease further. The bones can account for a considerable portion of the total weight. For a whole chicken, non-meat parts can be around 38-40%.
Preparation Method: High-heat methods like grilling or roasting can lead to greater moisture loss than slower, gentler cooking methods like steaming. Frying will also affect the final calorie and fat content, though not necessarily the weight in the same manner as moisture loss.
Skin On or Off: The skin adds both weight and calories. A half chicken cooked with the skin will be heavier and more calorie-dense than one prepared without it.

How to Cut a Chicken in Half

For those starting with a whole chicken, cutting it into halves is a common preparation method. The easiest way is to use a pair of sturdy kitchen shears or a cleaver.

Place the chicken breast-side down on a cutting board.
Use the shears to cut along one side of the backbone, from the tail to the neck.
Repeat the cut on the other side of the backbone and remove it. The backbone can be saved for making stock.
Flip the chicken over so it's breast-side up. Using the heel of your hand, press down firmly on the breastbone until you hear a crack. This flattens the chicken, a method known as 'spatchcocking'.
With your large knife or cleaver, cut straight through the breastbone to create two even halves.

Weight and Yield Comparison Table

This table provides a generalized comparison to illustrate the difference between raw and cooked weights based on the original whole chicken size. Weights are approximate and can vary.


Original Whole Chicken (Raw)	Approx. Weight of a Half Chicken (Raw)	Approx. Weight of a Half Chicken (Cooked)	Serving Size (Cooked, per person)
Standard Broiler (1.3kg - 1.8kg / 3-4 lbs)	650g - 900g / 1.5-2 lbs	400g - 600g / 0.9-1.3 lbs	2-3 portions
Large Roaster (2kg+ / 4.5 lbs+)	1kg+ / 2.2 lbs+	650g+ / 1.4 lbs+	3-4 portions
Cooked Rotisserie (0.9kg / 2 lbs)	N/A	400g - 450g / ~1 lb	2 portions

Conclusion

The final answer to "what is the weight of a half chicken?" is that there is no single answer. The weight is influenced by factors ranging from the bird's breed and size to how it is prepared and cooked. While typical raw weights can be estimated, moisture loss during cooking is a key variable that impacts the final mass. For accurate calorie counting or portioning, it is most reliable to weigh your chicken after it is cooked and to be mindful of bone-in versus boneless options. With a clear understanding of these variables, you can make more informed decisions in the kitchen.

For more information on how cooking impacts weight and nutrition, consult resources like Allrecipes.com.

Frequently Asked Questions

A half rotisserie chicken typically weighs between 400 and 450 grams (approximately 0.9 to 1 pound), reflecting the weight loss that occurs during cooking.

A cooked half chicken will weigh less than its raw counterpart due to the significant amount of water and some fat lost during the cooking process.

A half chicken can serve one to two people for a standard broiler, or up to three to four people if it's a larger roaster and served with hearty sides.

The calories depend on preparation. A half chicken with skin has approximately 609 calories, while one without skin has about 404 calories.

Yes, different breeds and ages result in different sizes. For example, a half chicken from a larger roaster will weigh more than a half from a smaller broiler chicken.

For the most accurate nutritional counting, it is best to weigh the chicken after it has been cooked, as the water weight lost during cooking is a key variable.

To cut a chicken into two halves, first spatchcock it by removing the backbone with kitchen shears. Then, with a sturdy knife or cleaver, cut directly down the middle of the breastbone to separate the two halves.