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  • Cook's Illustrated

    Buying and Prepping Chicken Parts

    Aug 06, 2019 3 minutes
    BY KRISTINA DeMICHELE

    SHOPPING

    ALWAYS BUY AIR-CHILLED

    Chicken with an “Air-Chilled” label has been cooled after slaughter by being hung from a conveyor belt that circulates around a cold room. Conversely, water-chilled chicken sits in a chlorinated bath, where it absorbs water that inflates cost. Air-chilled chicken is typically more tender, likely because the slower temperature drop gives enzymes in the meat more time to tenderize muscle tissue.

    AVOID PACKAGED PARTS

    The U.S. Department of Agriculture doesn’t regulate the weight of chicken parts, so a package might contain pieces that vary dramatically

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