Have you ever grabbed chicken breasts at the store and noticed “air-chilled” on the label? Or maybe you’ve seen packages that say “contains up to X% retained water” and wondered why? I’ve been cooking with air-chilled chicken breasts for about three years now, and let me tell you – the difference is totally worth knowing about!
What Are Air-Chilled Chicken Breasts?
Air-chilled chicken breasts come from chickens that have been cooled using cold air instead of water during processing This might sound like a minor detail, but it actually makes a huge difference in how your chicken tastes and cooks.
During processing, chicken needs to be cooled quickly for safety reasons. The USDA requires that chicken temperature be brought below 40 degrees within 4 hours of slaughter. Processors have two main options
- Water chilling – Dunking chickens in ice water (the most common method in the US)
- Air chilling – Using cold air to lower the temperature (popular in Europe for over 40 years)
When chickens are water-chilled, they absorb some of that water – up to 12% of their weight can be added water! This is why you’ll often see “contains X% retained water” on conventional chicken packaging.
Air-chilled chicken breasts, on the other hand, are individually cooled in temperature-controlled chambers with purified, cold air for about three hours. Since they never touch the water bath, they don’t absorb any extra moisture.
Why Should You Choose Air-Chilled Chicken Breasts?
There are several compelling reasons to give air-chilled chicken breasts a try
1. Better Flavor
The biggest difference you’ll notice is in the taste. Without the extra water diluting the natural chicken flavor, air-chilled chicken simply tastes more like… chicken! The flavor is more concentrated and genuine.
2. Crispier Skin (if cooking with skin on)
If you’re cooking chicken breasts with the skin on, you’ll love that air-chilled chicken skin gets much crispier when cooked. The lack of excess water means the skin can crisp up beautifully without having to overcome all that extra moisture.
3. Better Texture
Many people report that air-chilled chicken has a more tender, succulent texture than water-chilled alternatives.
4. You’re Not Paying for Water
While air-chilled chicken breasts typically cost more per pound, remember that with conventional chicken, you’re paying for that added water weight. So the actual meat-to-price ratio might be closer than it appears.
5. Potentially Safer
When water-chilling chickens, there’s always a small risk that the water could become contaminated, especially if it’s reused for multiple chickens. Air-chilling eliminates this concern.
Brands That Offer Air-Chilled Chicken Breasts
If you’re looking to try air-chilled chicken breasts, here are some brands to look for:
- Mary’s Chicken
- Bell & Evans
- Smart Chicken
- Perdue Harvestland
- Open Nature
- Maple Leaf Prime
- Rosie the Original Organic Chicken
- Sweetwater Creek
- Kirkland (Costco)
Always check the packaging to confirm the chicken is air-chilled, as not all products from these brands may use this process.
Where Can You Buy Air-Chilled Chicken Breasts?
Air-chilled chicken has become much more widely available in recent years. You can find it at:
- Whole Foods Market (they’ve been a pioneer in offering air-chilled chicken)
- Costco (under their Kirkland brand)
- Many conventional supermarkets now carry at least one brand of air-chilled chicken
- Specialty and natural food stores
Does Air-Chilled Chicken Cost More?
I’m not gonna lie – yes, air-chilled chicken breasts typically cost more than conventional water-chilled options. The process takes longer (3 hours vs. the quick water bath), which means fewer chickens can be processed in the same amount of time.
Expect to pay approximately $2-3 more per pound for air-chilled chicken breasts. However, remember that you’re getting pure chicken without paying for added water weight, so the actual price difference for what you’re eating might be less significant.
How to Cook Air-Chilled Chicken Breasts
The good news is that you don’t need to change your cooking methods for air-chilled chicken breasts. You can grill, roast, pan-sear, or bake them just like regular chicken.
Some things to keep in mind:
- Air-chilled chicken may cook slightly faster than water-chilled chicken since there’s less moisture to cook off.
- You might need less salt in your recipes since the flavor is more concentrated.
- The chicken might be slightly less forgiving of overcooking, so keep an eye on your cooking times.
Do You Need to Wash Air-Chilled Chicken Breasts?
Absolutely not! In fact, you should never wash any chicken – air-chilled or otherwise. Rinsing chicken can spread bacteria around your kitchen through water splatter. The proper cooking temperature (165°F) will kill any harmful bacteria.
If your recipe calls for dry chicken (for better browning, for example), simply pat the chicken dry with paper towels. Air-chilled chicken will already be drier than water-chilled chicken to begin with.
Air-Chilled Chicken Breasts and Quality Standards
Many brands that offer air-chilled chicken breasts also adhere to higher quality standards overall. For example, Whole Foods Market’s air-chilled chicken meets their quality standards which include:
- No antibiotics, ever
- No added hormones (though this is true for all chicken as federal regulations prohibit hormones in poultry)
- No animal byproducts in feed
- No physical alterations
- Appropriate living conditions
- Animal Welfare Certified
While not all air-chilled chicken will meet these exact standards, there’s often a correlation between companies willing to invest in the air-chilling process and those committed to higher quality overall.
Recipes Perfect for Air-Chilled Chicken Breasts
Air-chilled chicken breasts work wonderfully in any chicken recipe, but they really shine in dishes where chicken flavor is front and center or where crispy skin is desired. Here are some recipe ideas:
- Simple roasted chicken breasts with herbs
- Grilled chicken kabobs
- Crispy chicken cutlets
- Chicken Parmesan with crispy crust
- Pan-seared chicken breasts with pan sauce
- Coconut-crusted chicken tenders
My Personal Experience with Air-Chilled Chicken
I first discovered air-chilled chicken breasts about three years ago at Whole Foods. I was skeptical about whether it would really make a difference, but decided to try it for a special dinner I was cooking.
The difference was immediately noticeable! The chicken had a cleaner, more pronounced chicken flavor, and the texture was somehow both juicier and more substantial. When I made chicken breasts with the skin on, the skin got remarkably crispy – something I had struggled with before.
Now, I don’t always buy air-chilled (sometimes budget wins out), but whenever I’m cooking chicken as the star of the meal or for guests, I definitely choose air-chilled.
The Bottom Line on Air-Chilled Chicken Breasts
Air-chilled chicken breasts offer superior flavor, better texture, and crispier skin compared to conventional water-chilled chicken. While they cost more, you’re getting pure chicken without paying for added water weight.
If you’re someone who appreciates quality ingredients and chicken that actually tastes like chicken, air-chilled chicken breasts are definitely worth trying. They might just become your new standard for chicken dishes where quality really matters!
Have you tried air-chilled chicken breasts? I’d love to hear your experiences in the comments below!
What Makes Our Chicken Different
Air-chilled chicken is available in our Meat department year-round. We offer whole chickens, along with breast, thighs, wings and drumsticks from birds raised to our Quality Standards for meat:
- No antibiotics, ever and no added hormones.*
- No animal byproducts in feed
- No physical alterations
- Appropriate litter provided for comfort and to satisfy foraging instincts
- Animal Welfare Certified
Simply look for “air-chilled” on the label or ask a team member in the Meat department at your Whole Foods Market store for assistance.
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- Everything You Need to Know About Our Air-Chilled Chicken
It’s juicier than your average bird — and you can find it in our Meat department.
What’s the key to tastier chicken? Keep it chill — specifically, air-chilled. Perhaps you’ve heard of air-chilled chicken or seen it in our stores. If you crave a juicy bird with extra-crispy skin, then you’ll want to give it a try. And theres no antibiotics, ever, as with everything in our Meat department.
As part of processing chicken, the birds have to be cooled to a certain temperature to ensure food safety. This can be done in one of two ways: immersion in cold water or air-chilling. The most popular method in the U.S. has been to water-chill birds. However, a handful of chicken processors have embraced the air-chilled method, which has been used in Europe for more than 40 years.
During air-chilling, 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. The air-chilling process results in several standout benefits — namely great-tasting chicken. It produces tender, succulent meat and keeps the flavor intact. Some say air-chilling is the key to the making the perfect roast chicken with extra-crispy skin.
What is Air-Chilled Chicken and Why You Should Try It
FAQ
What’s the big deal about air-chilled chicken?
… added salt and water that is absorbed by the birds in the industrial chilling tanks, top chefs agree that air chilling preserves the true flavor of the birds
What does air-chilled chicken mean at Costco?
The industry standard accomplishes this by immersing the chickens in a cold water bath. Some of that water is absorbed into the chicken, compromising its flavor and texture. By contrast, airchilling is a process by which chickens are circulated through purified cold air to bring the birds down to a safe temperature.
How do you know if chicken is air chilled?
Why is air-chilled chicken more expensive?