Comments on: A Chilly Bird That’s Hot

By: Jacqueline Church

Jacqueline Church — Sat, 21 Mar 2009 05:27:02 +0000

we’ve had air chilled chicken here for ages.. btw I always leave my birds uncovered to dry in the fridge before roasting to achieve that nice crispy skin…

have you done a capon? we did our first for new year’s – man was it wonderful – like Uber chicken – more of what we love about chicken and a large meaty bird – tons of good flavor and soup to die for!

cheers,

By: Tangled Noodle

Tangled Noodle — Wed, 11 Mar 2009 02:54:06 +0000

This is the first I’ve ever heard of air-chilled chicken. Given the amount of extra weight absorbed due to water chilling, the price is somewhat mitigated. I’d love to taste this! I just hope I can find it here.

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 09 Mar 2009 20:05:00 +0000

I’ve always wondered what the deal was with air chilled chickens. Great informative article! Now I feel a bit silly for wet brining my air chilled chicken. I guess I should give dry brining a go.

By: Mrs. L

Mrs. L — Mon, 09 Mar 2009 18:35:09 +0000

I had no idea. I’ll have to check out our local grocery stores to see if they sell these birds.

By: Nate

Nate — Mon, 09 Mar 2009 16:58:35 +0000

We do that Zuni Cafe roast chicken quite often. It’s the best!

But we always end up setting off the smoke alarm…