Most standard chicken is "water-chilled," meaning it’s dunked in a cold chlorine bath to cool down after processing. This causes the meat to soak up extra water (which you pay for by weight) and dilutes the natural flavor.
When you’re staring at a wall of plastic-wrapped poultry at the grocery store, it’s easy to grab the first pack you see. But if you want a juicy, flavorful dinner rather than a rubbery, bland one, not all chicken breasts are created equal.
To buy the best chicken breast, look for , organic , or pasture-raised labels, as these methods prioritize flavor and texture over cheap mass production. 1. The Gold Standard: Air-Chilled
: Air-chilled chicken is cooled with purified cold air. It has a more concentrated "chicken" taste, a firmer texture, and the skin (if present) gets much crispier because it hasn't been waterlogged.
: Look for Smart Chicken or Bell & Evans , both of which are highly regarded for their 100% air-chilled process. 2. Know Your Labels
Everything You Need to Know About Buying Chicken - walktoeat