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.