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Air chilled vs water chilled chicken, no contest after 3 weeks of testing
I ran a side by side at my shop in Portland, 50 birds each way. The water chilled ones absorbed so much liquid I was basically selling water weight, about 7% difference on the scale. Air chilled keeps the texture firm and doesn't bleed out on the cutting board, plus customers actually taste the difference in a blind test I did last Thursday. Anyone else switch over and see their yield numbers drop but their regulars stick around longer?
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