CHILL OUT

Chickens are cooled in two different ways during processing. There is no difference in nutritional value, cooking time or flavour between the types; there is, however, a variation in texture.

Air-Chilled

Blasts of cold air are used to chill the chicken. The flesh tends to be a creamy colour; an extra layer of skin is left on, so it appears drier and often yellowish. Less liquid is released during cooking, so air-chilled chicken browns well. It is more expensive than the waterchilled variety, but the Test Kitchen prefers it.

Water-Chilled

Cold water is used to chill the chicken. The skin tends to be moist and white. The meat absorbs some of the water, making it more difficult to brown.