Sophie Bennett
Air-chilled chicken is chicken that has been cooled using purified cold air, rather than the more common method of being immersed in ice-cold water. This process, which has been practiced in Europe since the 1960s, was introduced in the US in 1998. It results in a stronger flavour, less chance of contamination, and no added moisture. Air-chilled chicken is also associated with animal welfare. Retailers such as Whole Foods Market and D'Artagnan offer air-chilled chicken that meets certain animal welfare standards, such as no antibiotics or added growth hormones, and no animal byproducts in feed.
| Characteristics | Values |
|---|---|
| Taste | Juicier, more flavourful, and extra-crispy skin |
| Animal Welfare | Meets 100+ animal welfare standards, including no antibiotics or added growth hormones, no animal byproducts in feed, no physical alterations, and appropriate litter provided for comfort and to satisfy foraging instincts |
| Food Safety | Reduced risk of cross-contamination compared to water-chilled chicken |
| Chilling Process | Cold, purified air is used to cool the meat, resulting in no added moisture and stronger flavour |
| Weight | No absorbed water to add weight to the chicken |
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What You'll Learn
Animal Welfare Standards
Living Conditions
Animals should be provided with comfortable and spacious living conditions that cater to their natural behaviours and instincts. This includes providing appropriate litter for comfort and foraging instincts. It is important to ensure that there are no crates, cages, or crowding, allowing the animals to move freely and engage in natural behaviours.
Feed Requirements
The feed provided to the animals should be of high quality and free from animal by-products. This means that the chickens are not fed any animal parts, ensuring a more natural and healthier diet. Additionally, the use of antibiotics and growth hormones is strictly prohibited. This ensures that the meat is free from any harmful chemicals or residues.
Humane Slaughter
The slaughter process should be carried out with minimal stress and pain for the animals. This includes using humane stunning methods and ensuring that the animals are unconscious before slaughter. Third-party audits are required for animal welfare at slaughter to ensure that these standards are met.
Food Safety
To ensure food safety, meat products must be handled and processed safely and hygienically. This includes rapidly chilling the meat after slaughter to prevent the growth of bacterial pathogens. The air-chilling method is considered superior in this regard, as it individually chills each bird using purified cold air, reducing the risk of cross-contamination compared to water-chilling methods.
Transparency and Traceability
Independent Certification
Independent certification bodies, such as the Global Animal Partnership, play a crucial role in upholding animal welfare standards. They provide third-party certification that verifies the practices and standards claimed by meat producers. This certification offers shoppers transparency and assurance that the meat they are purchasing meets certain welfare standards.
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Air-Chilled Chicken Taste
Air-chilled chicken is considered by many to be tastier than conventionally chilled chicken. The air-chilling process involves passing the birds through several chambers where cold, purified air is used to cool the meat, resulting in no added moisture, a stronger flavour, and less chance of contamination. This method has been used in Europe for over 40 years but was only introduced in the US in 1998.
The conventional method of chilling chicken involves immersing the birds in vats of ice-cold water, which causes them to absorb water and dilutes the flavour. Water-chilled chicken can absorb anywhere from 2 to 12% of its weight in water, leading to a soggy texture and preventing the skin from crisping when roasted.
Air-chilled chicken, on the other hand, retains its natural juices, resulting in more tender and flavourful meat. It also cooks faster than conventionally chilled chicken. The lack of added water allows the skin to become extra crispy when cooked, making it ideal for grilling, roasting, or pan-searing.
Some sources claim that air-chilled chicken is a better value because there is no added weight from absorbed water or processing liquids, so you are only paying for the chicken itself. Additionally, the air-chilling process uses significantly less water, which can result in environmental benefits.
Overall, the air-chilling process produces chicken with better flavour and texture, making it a preferred choice for those seeking tastier and more succulent meat.
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Air-Chilled Chicken Process
Since the mid-1990s, the USDA has required that the temperature of a chicken carcass be lowered to at least 40 degrees Fahrenheit within four hours of slaughter. The traditional method of achieving this is to immerse the chicken in vats of ice-cold water. However, this causes the chicken to absorb water, diluting the flavour and making the skin soggy. It also increases the risk of cross-contamination, as multiple chickens are dunked in the same water.
The air-chilling process, on the other hand, involves passing the chickens through several chambers where cold, purified air is used to cool the meat. This results in no added moisture, a stronger flavour, and less chance of contamination. 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.
Air-chilled chicken produces tender, succulent meat and keeps the flavour intact. It is ideal for those who love grilled, roasted, or pan-seared chicken with crispy, golden skin. The lack of added water means that the chicken skin remains taut and never soggy or laden with liquid, even in the package. This also means that air-chilled chicken cooks faster than conventionally chilled chicken.
While air chilling takes longer than immersion chilling, it has the environmental benefit of using much less water. USDA researchers estimate that processors could save about 4.5 billion gallons of water per year if all nine billion birds processed annually in the U.S. were air-chilled.
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Air-Chilled Chicken Benefits
Air-chilled chicken is better for animal welfare, as recognised by the ASPCA, which includes it in their "Shop With Your Heart" list for meaningful animal welfare standards. Whole Foods Market also ensures that its air-chilled chickens are raised to their Quality Standards for meat, which include no antibiotics, no added hormones, no animal byproducts in feed, no physical alterations, and appropriate litter provided for comfort and to satisfy foraging instincts.
Air-chilled chicken is also better for consumers. The typical method of chilling chicken in the US involves immersing the chicken in vats of cold water, which causes the chicken to absorb water, diluting the flavour and making the skin soggy. This method also increases the risk of cross-contamination. In contrast, air-chilled chicken is cooled by passing the birds through several chambers where cold, purified air is used to cool the meat, resulting in no added moisture, a stronger flavour, and less chance for contamination.
Air-chilled chicken also provides better value for money. Since water-chilled chicken absorbs water, which adds to its weight, you end up paying more per pound for the water weight. With air-chilled chicken, you only pay for the chicken itself.
Finally, air-chilled chicken is better for the environment. The water-chilling process requires a significant amount of water, which can be wasteful. Air-chilling, on the other hand, uses purified air to cool the meat, reducing water consumption.
Overall, air-chilled chicken offers a more ethical, tasty, cost-effective, and environmentally friendly option for consumers.
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Air-Chilled Chicken Suppliers
The air-chilling process offers several benefits over water-chilled chicken. Firstly, it results in better-tasting chicken as the meat is more tender and succulent, and the flavor is stronger and intact. The natural juices are locked in, and the meat is not diluted with water, which can make up to 12% of the chicken's weight in water-chilled birds. This means you are paying for water weight, and the chicken can become soggy and less likely to crisp when roasted. Air-chilled chicken also reduces the risk of cross-contamination as each bird is chilled individually.
Some suppliers of air-chilled chicken include:
- Whole Foods Market: They offer whole chickens, as well as breasts, thighs, wings, and drumsticks, that are air-chilled and raised to their Quality Standards for meat, which includes no antibiotics, no added hormones, no animal byproducts in feed, and no physical alterations.
- Smart Chicken: They claim to provide "wholesome, great-tasting chicken products" using their unique air-chilling process, resulting in tender and flavorful chicken.
- Bell & Evans: They offer 100% air-chilled chicken, eliminating the need for water so that the chicken's natural juices are locked in and not diluted.
- D'Artagnan: They offer air-chilled chicken recognized by ASPCA and included in their "Shop With Your Heart" list for meaningful animal welfare standards.
These suppliers provide air-chilled chicken that meets certain quality standards and offers enhanced flavor and texture compared to conventionally water-chilled chicken.
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Frequently asked questions
Air-chilled chicken is chicken that has been cooled using purified cold air, rather than the typical method of being immersed in vats of cold water.
Air-chilled chicken has a stronger flavour and is less likely to be contaminated. Water-chilled chicken absorbs water, diluting the flavour and making the skin less crispy.
Animal welfare rated means that the chicken has been certified to meet certain animal welfare standards. This includes no antibiotics or added growth hormones, no animal byproducts in feed, and no physical alterations.
Air-chilled chicken is available at Whole Foods Market and Amazon.
