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The Bristol Blog

Bristol Farms' Air‑Chilled Chicken

posted on May 17th, 2011 by Rick Stidham

Bristol Farms Air-Chilled ChickenMandatory in Europe, air-chilling is a process by which chickens are cooled after processing. On the contrary, the standard method used in the United States involves the use of a large chlorinated water vat. The chickens are immersed in the super chilled chlorinated water and a large “screw” is utilized to churn them through the vat. This method ruins the meat texture due to the absorption of 8 – 12% chlorinated water. Also, similar to a communal bath, this process leaves a high chance for cross contamination.

The opposite is true for the air-chilled chickens. Utilizing cold air, the result is no added water, reduced chance of contamination, and superior texture and flavor.

Bristol Farms’ Air-Chilled Chickens grow naturally with plenty of room to roam in a caring environment on ranches in sunny California.  Every effort is made to treat our chickens as humanely as possible throughout the production process.

A key reason why our chicken offers superior taste is the vegetarian diet complete with the finest grains and vegetable proteins.  And you won’t find any animal by-products, hormones, preservatives or additives in Bristol Farms’ Air-Chilled Chicken.

Bristol Farms’ Air-Chilled Chickens are produced by Pitman Farms, a family owned business that has been raising poultry for three generations.  Don Pitman began raising free-range turkeys and chickens in 1954.  His son Rick and Grandson David now continue the family tradition of raising turkeys and chickens.

Click here for a video on Mary’s Free Range Air Chilled Chicken.

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