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A Chilly Bird That’s Hot

Posted By foodgal On March 8, 2009 @ 5:30 am In General,Health/Nutrition,Meat,More Food Gal -- In Other Publications | 16 Comments

That’s exactly what air-chilled chicken is these days. 

If you’re versed in organic, free-range, and natural when it comes to poultry, now learn about the newest type of chicken available — air-chilled. 

Processed the same way chicken has been handled in Europe for more than 45 years, air-chilled is now taking Bay Area supermarkets and restaurants by storm. 

Read all about it in my story in today’s San Francisco Chronicle food section.

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