What primary advantage results from selecting air-chilled chicken over water-chilled chicken?

Air-chilling allows moisture to remain in the muscle tissue, yielding superior texture and concentrated flavor

The chilling method used after slaughter dramatically affects the final quality of the poultry. Water-chilling, common in high-volume operations, causes the chicken to absorb excess water. This absorption dilutes the natural flavor, meaning the meat often steams rather than sears properly during cooking, and the overall flavor profile is diminished. Conversely, air-chilling avoids this water immersion. By keeping the moisture naturally within the muscle tissue, the resulting cooked product benefits from a more concentrated, authentic chicken flavor and a distinctly superior texture, which is noticeable whether roasting a whole bird or preparing individual cuts.