Do you air chill your chicken?

We water chill our chicken, however, our processor does not use a chlorine bath during this process. The USDA requires some sort of salmonella intervention, which is why some processors will use chlorine. Our processor uses a different salmonella intervention during the water bath with a certified organic ingredient called peracetic acid (PAA). Peracetic acid is basically a mixture of vinegar and peroxide. This ingredient is food grade, certified organic, and allows our processor to avoid using chlorine.

Updated on: 22/05/2025