What is Air-Chilling?
After feather removal, chickens must be quickly brought down to 40°F for processing. Two techniques exist for doing this: a cold water bath and air-chilling. The recommended practice is to submerge the chicken in a cold water bath. This approach results in the chicken absorbing some of that water, compromising its flavor and texture.
In contrast, air-chilled chickens are individually chilled over the course of about three hours using air rather than water. The birds are moved through temperature-controlled rooms where purified air slowly cools them, keeping them tender and preventing waterlogging
Thirty years ago, our leader had a vision of a processing plant that would set the standard for all chicken production facilities. Scott scoured the globe for manufacturing processes that would produce the best chicken possible. In North America, most producers that claim to use “Air Chill” really use a hybrid method that combines chlorinated water chill and air chill. In 2005, he used the latest technologies and the best equipment to build the nation’s first 100% Air Chilled facility.“Our butcher showed us the difference. He laid a Bell & Evans® boneless breast next to another brand. The Bell & Evans breast was perfectly trimmed, pale and plump, compared to the rather ragged-looking other brand. But when we brought the Bell & Evans home and cooked it, we were really sold! Weve never tasted chicken that was so delicious and tender.”
Grab some air-chilled chicken from our Meat department and try one of these recipes when you’re ready to get cooking. We separated them into two groups that highlight the benefits of air-chilled chicken. Simply choose the one that best fits into your routine.
Keep your chicken chilled, specifically air-chilled, for tastier results. You may have heard of or seen air-chilled chicken in our stores. Try it if you’re in the mood for a juicy bird with extra-crispy skin. Additionally, there are never any antibiotics used in our meat department.
Air-chilled chicken is available in our Meat department year-round. We provide whole chickens, as well as breast, thighs, wings, and drumsticks from chickens raised in accordance with our meat-quality standards:
Each bird is individually chilled over the course of about three hours when air-chilling. Moving birds into temperature-controlled spaces under careful observation cools them with purified air Great-tasting chicken is one of the standout advantages of the air-chilling process. It produces tender, succulent meat and keeps the flavor intact. According to some, air-chilling is the secret to the best roast chicken with extra-crisp skin.
Simply check the label for “air-chilled” or seek assistance from a staff member in the Meat section of your local Whole Foods Market.
FAQ
What is the difference between air-chilled chicken and regular chicken?
Air-chilled chicken cooks better. When chicken is water-chilled, the water evaporates during cooking, shrinking the chicken and turning it rubbery, especially when it is grilled or barbecued. Additionally, chicken that has been air-chilled cooks more quickly, absorbs marinades and seasonings better, and has a crispier skin after cooking.
What does air chilled mean for chicken?
Each bird is individually chilled over the course of about three hours when air-chilling. Moving birds into temperature-controlled spaces under careful observation cools them with purified air Great-tasting chicken is one of the standout advantages of the air-chilling process.
Is air-chilled chicken more expensive?
Better value: You only pay for the chicken when you purchase air-chilled chicken. Traditionally chilled chicken can have up to 8% water content, which affects the price.
Do I need to wash air-chilled chicken?
Washing raw poultry is a serious no-no, say the experts. “Never wash your raw poultry,” says Donald Schaffner, Ph. D. , a professor of food science at Rutgers University. “It doesn’t do much to remove bacteria.
