What's different about Air Chilled Chicken?
The majority of processors in the U.S. rely on water-chilling, which submerges the chicken in a large vat of chlorinated ice water. While air-chilling takes longer, the biggest difference is that water-chilled birds absorb excess water, while air-chilled chickens may actually lose a small amount of their water content. This chicken is tasty, healthy, and concentrated fresh meat flavor. If you're used to traditional chicken wait until you true our fresh cuts.
Air-chilled chickens are cooled individually, while water-chilled chickens are dunked in a communal pool. With air chilling there is much less chance for bacteria to spread among chickens. In fact, a University of Nebraska study found that air-chilled chicken contains 80% less bacteria than water-chilled chicken.
In 1999, ROSIE® The Original Organic Chicken was the first chicken to carry the USDA Organic seal. All their Organic Fresh Chickens are raised on a 100% USDA Certified Organic Vegetarian Diet and are Non-GMO Project Verified. ROSIE®Chickens are raised free range and with no antibiotics, in and around Sonoma County, California.
Frozen on the day it was processed.