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.

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