If You’re Not Cooking With Air-Chilled Chicken, You’re Doing It Wrong
Chefs agree: A small price premium leads to exponential deliciousness.
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For Ariane Daguin, the daughter of French restaurateurs and founder of high-end meat purveyor D’Artagnan, her first bites of American chicken were nothing short of terrible.
“I didn’t understand,” she says, the memory of disgust still audible in her voice decades later. “It tasted like fish sometimes. Other times it was tasteless.” A big part of the reason, she soon discovered, was because of the way the chickens were cooled after slaughtering: with a dunk in a cold water and chlorine bath.