Conventionally raised chickens are typically dunked in iced, chlorinated water to bring down the chicken's temperature after it's been slaughtered. Compare this to air-chilled chicken, which have been eviscerated, sprayed with chlorinated water inside and out, and then rapidly cooled in cold air chambers in an effort to keep bacteria to a minimum.
In the US today, only a handful of smaller plants use the air-chilling process, a production method that is just beginning to catch on in the mainstream. Although air-chilled chickens cost significantly more, producers claim the result is a better-tasting bird that's retained its natural flavors and boasts a crisper skin after roasting. What's your take on it?
Source: Flickr User Joe Shlabotnik