What Is Air-Chilled Chicken?
As consumers become more interested in where their food comes from, labels like free-range, pasture-raised, and air chilled have become increasingly common. While the first two describe how chickens are raised, air chilled refers to something completely different.
It describes how the chicken is cooled immediately after processing, and that small difference can affect how it cooks once it reaches your kitchen.
How chicken is cooled
After processing, all chicken must be cooled quickly to meet Canadian food safety standards.
Most chicken in North America is water chilled, meaning it passes through a series of cold water tanks to lower its temperature.
Air-chilled chicken takes a different approach. Instead of being cooled in water, cold air circulates around each bird until it reaches the required temperature.
Both methods are safe, regulated, and widely used. The difference is simply how the chicken is cooled.
Why some people prefer air-chilled chicken
Because air-chilled chicken isn't immersed in water during processing, it retains less surface moisture.
For home cooks, that can mean:
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Better browning
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Crispier skin
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A slightly more concentrated chicken flavour
Those differences are one reason many chefs and restaurants prefer air-chilled chicken, particularly when roasting or pan-searing.
Why does it cost more?
Air chilling requires more space, specialized equipment, and additional processing time than water chilling.
You're not paying for a different breed of chicken or a different farming method. You're paying for a different processing technique that many cooks believe produces better cooking performance.
Why Ottawa Valley Meats Chooses Air-Chilled Chicken
Ottawa Valley Meats sources air-chilled chicken because of how it performs in the kitchen.
With less surface moisture, it browns more easily, develops crispier skin, and cooks consistently whether it's roasted, grilled, or pan-seared.
It's one of the many details that contribute to the overall quality of the final product.
A Small Difference That Can Make a Big Impact
Air chilling isn't a different way of raising chickens. It's a different way of preparing them after processing.
For many home cooks, that small change is enough to produce better browning, crispier skin, and chicken that performs beautifully from the first bite to the last.
Explore Ottawa Valley Meats' selection of Canadian-raised, air-chilled chicken here.
