Why air chilled chicken

And experts agree. Not long ago the website TheSoftLanding. June 07, 0 Comments. Read More. February 01, 0 Comments.

June 16, 0 Comments. Powered by Shopify. We sell chicken, not water. In October , the company installed a chilling tunnel for livers, hearts, necks and gizzards that utilizes the same refrigeration technology as its air chill system, becoming the only US retailer to sell percent air chilled liver, hearts and gizzards. Water chilling, Sechler explains, is like chilling your food in a community swimming pool, compared to chilling your food in a refrigerator like air chill.

Tens of thousands of chickens are dumped into a large water trough where they are cooled and discharged from the opposite end, leaving blood, feathers and more behind in the water. Water chilling dilutes the natural juices of the bird, and they pick up water from the process, which is why most chicken comes with a pad in the bottom of the package to absorb that leakage.

The air-chilling system has a capacity of , chickens in a cycle and its audience is anyone who appreciates better tasting food. We price our chickens accordingly so we can produce them the best way that we can, and there has been no shortage of demand for our premium chicken products.

We use cookies to provide you with a better experience. There is also the risk of cross contamination, because multiple birds are cooled in the same vat of water. To counteract this, food-safe chlorine bleach is added to the water — which can also then be absorbed into the chicken, which can further affect the end taste of your recipes. For this reason, ButcherBox. Air chilling involves suspending the birds individually from a track that moves through several chilling chambers.

There can be 2 or 3 chambers used, each continuously cycling cold, purified air through the room and over the birds. No added weight means you pay for the chicken you are actually getting, and there is none of that reddish pink watery liquid that you often see in many packages of grocery store chicken.

Air chilled chicken tends to cook faster and more evenly than its water-chilled counterpart, after all, there is no excess water to steam out of it before it cooks. Best of all is the skin — crispy, golden brown, picture perfect, mouth watering — the saliva of everyone looking at your roasted chicken is the only water you want….

Air chilling also brings environmental benefits. The method uses much less water, which saves tens of thousands of gallons on a given day.