Similar to dry aging for beef, air chilling chicken creates a superior product, full of flavor and tenderness. We air chill our chicken for 48 hours before freezing, which costs time and money, but it’s how you get the best quality chicken on the market. In large, commercial slaughterhouses, chickens are chilled in water, which is much faster (After all, they are trying to process hundreds of thousands of chickens in a day). They even utilize the water to add weight to the meat, which means you pay more…not our style.