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1 hour ago, Airehead said:

How is it different?

As part of processing chicken, the birds have to be cooled to a certain temperature to ensure food safety. This can be done in one of two ways: immersion in cold water or air-chilling. The most popular method in the U.S. has been to water-chill birds. However, a handful of chicken processors have embraced the air-chilled method, which has been used in Europe for more than 40 years.

During air-chilling, each bird is individually chilled over the course of about three hours. Birds are moved into carefully monitored temperature-controlled chambers where purified air cools them. The air-chilling process results in several standout benefits — namely great-tasting chicken. It produces tender, succulent meat and keeps the flavor intact. Some say air-chilling is the key to the making the perfect roast chicken with extra-crispy skin.

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