The air-chilling process delivers several standout benefits, most notably great-tasting poultry. It produces tender, succulent meat and keeps the flavour intact (Pro-tip: our in-house experts say that air-chilling is the key to making the perfect roast chicken with extra-crispy skin). Air-chilled poultry is cooled by passing the meat through several temperature-controlled / humidity-controlled chambers where cold, purified air is circulated to cool the meat, resulting in no added moisture, stronger flavour and minimized chance for contamination. During air-chilling, each bird is individually chilled over the course of about three hours.