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DRY PROCESSED CHICKEN [1 record]

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Record 1 2007-04-17

English

Subject field(s)
  • Meats and Meat Industries
CONT

But the significant feature that give these chickens better taste and texture than any store-bought chicken I've had in a long while is that they are dry-processed (air chilled instead of washed in a cold-water bath) ... With a dry-processed chicken, you get a tasty bird that's absorbed the garlic and olive oil flavors and left just enough oil and juice for bread-sopping delight.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Les procédés à sec et par voie humide sont courants dans le domaine de la transformation du poulet.

Spanish

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