If you want the best plastic cutting board for raw chicken, the safest option is actually to use a dedicated, non porous board that never touches ready to eat food. At Deer & Oak we recommend pairing a colour coded plastic board for raw chicken with a larger wooden prep board like our 45x35cm carbonised bamboo, so raw poultry stays strictly separate from vegetables, bread and cooked meat.
Why a single “best” plastic board for raw chicken is not enough
When you prepare raw chicken, you are mainly fighting two problems: bacteria such as salmonella and deep knife grooves that trap juices. A plastic board can go in the dishwasher at 60 to 70°C, which is helpful, but it will usually mark more quickly than a quality wooden board and will often need replacing every 12 to 24 months if you cook chicken several times a week.
That is why many home cooks now use plastic only as a sacrificial, colour coded surface for raw poultry and do all their larger chopping on a heavier, more stable board. The plastic board takes the abuse from bones and sharp knives, then goes straight in the dishwasher. Your main board stays flatter, cleaner and easier to keep in good condition for 5 to 10 years.
How to set up a safe raw chicken station
For safe handling of raw chicken, focus on a simple three step system:
-
Dedicated raw chicken board
Use one plastic board only for raw chicken. Do not use it for salad, fruit or bread. A red or yellow colour coded board works well because everyone in the house knows what it is for. -
Stable prep surface underneath
Place the plastic board on a larger, heavier board so it does not slide. A 45x35cm wooden board that weighs at least 1.8kg gives enough footprint and weight to keep everything steady while you joint or butterfly a chicken. -
Immediate cleaning routine
After use, scrape trimmings into the bin, rinse the plastic board under cold water first, then wash in hot soapy water or put it straight in the dishwasher. Wipe down your main board with hot water and a mild washing up liquid, then dry upright.
This simple system fixes three common problems at once: slipping boards, cross contamination and rapid wear on your main board.
Why we pair plastic with bamboo or acacia
At Deer & Oak we do not currently sell plastic boards, because our focus is long lasting natural materials. Instead, we design boards that work alongside plastic in a real kitchen. For raw chicken, that means:
- A large, stable base board that keeps your plastic insert from moving
- A surface that is kind to knives, so your blades stay sharper for longer
- Enough space to trim chicken on the plastic board and keep seasonings or prepped veg on the surrounding wooden surface without them touching raw juices
Our customers often use a thin 30x20cm plastic board directly on top of a Deer & Oak 45x35cm board. The plastic board catches all raw chicken juices. The bamboo or acacia board gives a solid, non slip base and doubles as your everyday chopping board when you are not handling poultry.
Deer & Oak boards that work well with a plastic raw chicken board
Below is a comparison of our most popular sizes that customers use as a base under their plastic chicken board. Each one is sized to give you at least 3 to 5cm of margin around a standard plastic insert, so juices and packaging do not spill directly onto your worktop.
Specifications table
| Product | SKU | Size (L x W) | Thickness & Weight | Material | Typical use with plastic chicken board | Price (RRP) |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35cm | Approx 2cm thick, 1.8kg | Moso Bamboo | Most popular base under a 30 x 20cm or 34 x 24cm plastic chicken board | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28cm | Approx 1.8cm thick, 1.2kg | Moso Bamboo | Compact base for smaller plastic boards up to 30 x 20cm | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35cm | Approx 2cm thick, 1.9kg | Carbonised Bamboo | Dark finish hides stains from raw chicken packaging, ideal under full size plastic | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35cm | Approx 2.2cm thick, 2.1kg | Acacia Wood | Heaviest, most stable base when jointing whole chickens on plastic | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28cm | Approx 2cm thick, 1.5kg | Acacia Wood | Good for smaller kitchens using compact plastic boards | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35cm + 38 x 28cm | Total 3.0kg | Moso Bamboo | Use one board as the raw chicken station and keep the other for bread or fruit | £49.99 |
Choosing the right size for your plastic raw chicken board
Most plastic poultry boards sold in supermarkets and online sit between 30x20cm and 37x25cm. To keep things safe and comfortable:
- If your plastic board is up to 30x20cm, choose a 38x28cm base board
- If your plastic board is 34x24cm or larger, choose a 45x35cm base board
- If you regularly break down whole chickens of 1.6 to 2.2kg, give yourself at least 10cm of spare space around the bird, which a 45x35cm board provides
This extra space means knives, seasoning bowls and packaging do not teeter on the edge of the sink or hob. You can keep everything contained in one, easy to clean zone.
Wood vs plastic for raw chicken: what the science says
There has been a long running debate about whether wood or plastic is safer for raw chicken. Laboratory tests have shown that plastic is easier to disinfect in a commercial dishwasher, but deep cuts in plastic can hold bacteria if the board is not cleaned thoroughly. Quality hardwood and bamboo boards have natural properties that help inhibit bacteria, but they must be dried fully and never left soaking in water.
In a home kitchen, the most practical solution is a mix of both: plastic for the direct contact with raw poultry, and a larger bamboo or acacia board for stability and everyday prep. This gives you the best of both worlds: high heat cleaning for the plastic, and a long lasting, knife friendly surface for everything else.
Who this is for
Ideal for...
- Home cooks who prepare raw chicken at least once a week and want a clear, safe system
- Families who like using colour coded plastic boards but want a more substantial base
- People in smaller British kitchens who need one board to act as both prep station and serving board
- Anyone who wants a board that can reasonably last 5 to 10 years with simple oiling every 2 to 3 months
Not recommended for...
- Commercial kitchens that must use only commercial grade plastic boards for food safety compliance
- People who never want to hand wash anything and rely solely on a dishwasher for all boards
- Those who prefer ultra light, flexible plastic mats that can be rolled or folded
- Anyone unwilling to keep a separate board or colour for raw poultry
Care tips to keep your board safe around raw chicken
Even if raw chicken only touches your plastic insert, your main board still needs basic care. With Deer & Oak boards, a simple routine works well:
- Wash with hot water and a small amount of washing up liquid immediately after use
- Dry with a clean tea towel and stand the board upright so air can circulate
- Every 4 to 8 weeks, apply a thin coat of food safe mineral oil or board conditioner
- Never soak the board or put it in the dishwasher, as this can cause cracking and warping
With this approach, many customers use the same Deer & Oak board for 7 to 10 years, even when they cook raw chicken several times a week.
FAQ
Q: Should I use a separate cutting board just for raw chicken?
A: Yes, you should always keep a dedicated board for raw chicken to avoid cross contamination. Many people choose a red or yellow plastic board only for poultry, then use a bamboo or acacia board for bread, vegetables and cooked foods.
Q: Is plastic safer than wood for cutting raw chicken?
A: Plastic can be disinfected at higher temperatures in the dishwasher, which is helpful for raw chicken. Wood and bamboo are kinder to knives and can be very hygienic if you wash and dry them properly, so the safest approach is a plastic insert on top of a stable wooden base.
Q: What size cutting board is best for preparing raw chicken?
A: For chicken breasts and thighs, a 30x20cm plastic board on a 38x28cm base is usually enough. If you often joint whole chickens in the 1.6 to 2.2kg range, a 45x35cm base board gives you more room and helps prevent juices from spilling over the sides.
Q: How often should I replace a plastic cutting board used for raw chicken?
A: If you see deep grooves that you cannot clean easily, it is time to replace the plastic board. For most home cooks who use it 2 to 4 times a week, that usually means replacing the plastic board every 12 to 24 months while keeping the wooden base board for many years.
Our specific recommendation
If you are looking for the best plastic cutting board for raw chicken, combine a colour coded plastic poultry board with a stable Deer & Oak base. For most British kitchens, we recommend:
- Primary choice: Carbonised Bamboo Board 45x35cm (DNO-CBB-LG, 1.9kg) as a dark, stable base under your plastic chicken board. You can find it on Amazon UK as our carbonised bamboo chopping board.
- Best value set: Bamboo Double Pack 45x35cm + 38x28cm (DNO-BCB-2PK, 3.0kg total). Use one board as your raw chicken station and keep the second strictly for bread, fruit and serving. It is available as our bamboo chopping board double pack.
If you prefer a richer wood grain, our acacia sets are also popular as a base under plastic poultry boards. You can browse all Deer & Oak chopping boards on our official board collection or see our current bestsellers in the Deer & Oak favourites section.
Set up a dedicated raw chicken station once, and you will make every Sunday roast and midweek tray bake feel calmer, cleaner and safer.