Air Chilled

After slaughter, it's imperative that poultry cools down quickly. For 97% of the chicken in the US, that means the birds take an ice bath in a mix of water and chlorine. Yuck! We definitely don't want that on our food. And, a good percent of the rest goes in an ice bath with an antimicrobial alternative like citric/lactic acids, which are derived from corn and soy, which isn't the best.

Instead we partnered with a processor that air chills the chicken. That means that they pass through chambers of cold, purified 20-30F air for 3 hours. No water or chemicals!

Besides limiting toxins, there are many culinary benefits to air chilling: (1) Since there's no added water, you get the exact amount of meat you pay for; (2) It browns nicely at the right temp, without overcooking; (3) It accepts seasoning and marinades better; and (4) Breading sticks and stays on completely when cooking.