Traditional chilling methods require water baths, and chicken has the tendency to absorb this excess water. This water retention can hinder quality, taste, and tenderness. Instead, our state-of-the-art air chilling system consists of a large cooling chamber that is closely monitored to maintain a specific temperature and humidity. The birds traverse through these chambers on almost two miles of track. This slow process has been shown to result in better tenderization. At Miller Poultry, all of the products we produce at our facility are 100% air chilled.
With conventional chilling systems, chicken can absorb up to 13% of its weight in added water. This water “seeps” out of the meat and is trapped in the tray package, causing what we refer to as the “chicken juice” that leaks out. Our 100% Air Chilled method eliminates the need for water baths, so the chicken’s natural juices never get watered down. But that’s not the only benefit.