Air Chilled

Our chicken doesn't take a bath when it's being processed. This means nothing but water touches our finished chicken. No chemicals, no bleach, no apple cider vinegar.

Most commercial processors chill their birds in large vats of chlorinated ice water. It's fast and cheap. The problem is that the chicken soaks it up. By the time it hits a grocery store shelf, that bird can be carrying up to 8% of its weight in absorbed water and whatever was in the tank with it. You're paying for that. And cooking it off.

Air chilling means the birds hang individually and pass through cold air chambers until they reach safe temperature. Nothing absorbed. Nothing added. What you buy is what the bird actually weighed.

What that means when you cook it: Because the surface is drier, it browns faster and more evenly. Skin gets genuinely crispy. Seasonings and marinades actually penetrate instead of sitting on top of a wet surface. It cooks a little faster too.

It's a better product for a straightforward reason: nothing got in the way between the farm and your pan.