Air Chilled Chicken

[scottranda]

I saw "air chilled chicken" in the grocery store today. Is it worth it? Or a marketing scheme?

Jerod Broussard particularly interested in what you have to say

Also, I dry brined chicken breasts and I may have to serve it later on in the week (3 days from now). That ok? Or should I recover it in Saran Wrap?

[Jerod Broussard]

It is something to brag about I suppose. Since water does a much better job of heat transfer than air (I hear more than 20x) it is some work.

I don't see a plant processing 260,000-300,000 birds/day doing it.

All your beef should be air chilled.

[Jerod Broussard]

I spatchcock all my poultry so I can get a good look inside the body cavity.

Are the breasts skin on??

[scottranda]

Skin on

[Jerod Broussard]

If you like crispy skin the more it dries out the better. Check out chesteps recipe for an ultra crispy chicken. It is over the top. Guest

[scottranda]

Cool thanks. I even put some baking powder on it. #crispy

[lonnie mac]

I liked the idea of air chilled chickens. The premise is the chickens are cooled hanging individually vs in a huge vat of water hanging out with 10,000 other chickens being chilled in the same vat. It's not a new idea really, but relatively new to us here in the states.

[RonB]

I tried some air cooled chicken a while back. To me, it wasn't worth the price difference, but I suggest you try it one time and make your own decision. The brand I tried was Bell and Evans if I remember correctly, and it was frozen. I'd really like to hear what others say - maybe the breasts I bought were not at their prime...