Air chilled chicken SALES?

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"air chilled chicken"

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I have been buying them for a couple of years from Calandro's in Baton Rouge but they are nowhere close to 2-3x what a frozen Sanderson Farms bird costs. I like them for convenience. They are already "defrosted" and trussed. I put them straight in the pan and roast. I really don't know if they taste any better...but they taste great.

Check Rouse's.
And I don't particularly like "free range" chicken. Every time I got one they were noticeably gamey.

They aren't frozen in slime. They are chilled in air.

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They aren't frozen in slime. They are chilled in air.

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OMG, what will they think of next to drive up the price 2 or 3 times normal.

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So you're paying extra because it was chilled IN the air and not OUT of it?? Lol wut

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Air Chilled are not much more expensive than others. Free range, organic are when you start getting costly. They are a bit more but worth it. They taste better and are not soaked in chlorinated water with thousands of other chickens. They are individually hung and allowed to dry in cool air. It is slower so they cost a bit more but I believe they have a much less chance of being infected from other birds and they are not absorbing the water thus adding water weight.

However if you really do want to taste an old time chicken do buy an organic, free range at the market or find a local farmer that sells them. They ARE a bit more gamey as described above but that gamey is chicken. They taste like chicken, not like what we all have grown up thinking chicken taste like.

Spend the money and do a basic whole roasted chicken in your home oven. Bit of butter on the skin, salt and pepper, maybe a bit of thyme and parsley stuffed in the cavity. About 350 for an hour, rest and carve. Little chicken pan sauce with a bit of butter swirled in and spooned on top.

Then you will appreciate a real chicken,one of God's greatest gifts and a classic.

Ok, it was free range and air chilled....maybe that's why it tasted so good.

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Sometimes I stuff the cavity with Lemons and make sauce with the drippings I also take the livers and cook in a dab of butter then I smear them on a fresh baugette, people often throw away the best part of the chicken

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I make chicken liver pâté a lot. It is cheap, easy and it will keep a week or longer in the icebox. Serve it with wine on a cheese plate or beer and a saltine.

Anyone wants a good roast chicken just google Julia Childs and follow it. A basic roasted chicken, done right, is as good as it gets. She said she judged a persons cooking skills by how well they did this. It's something I cook twice a month and my mother did as well.

I have a woman in the Felicianas that slaughters and sells her own. About once every couple months she calls me and I pick up a few. Dear lord they are unreal.

My wife has also started (out of the blue) back making homemade fried chicken like my mother and her mother used to once a month. I only eat it now, no more store bought for me.