What is a yellow chicken?
How does a yellow chicken differ from the common everyday white chicken? White chicken,
which comprises most of the chicken processed in Canada, is subjected to what is termed a
hot scald, prior to the feathers being removed. The bird, after slaughter is submerged in
a bath of scalding hot water. This enables the feathers to be removed more easily. During
the final part of the process, the chicken is rapidly cooled, by the use of a spin
chiller. The spin chiller is a long tank filled with ice water, through which the birds
are transported by means of a large auger. ie. the term spin chiller. This process tends
to add water to the chicken which sometimes weeps out, and it also seems to leech some
flavour as well.
In the
"yellow chicken process" the birds are subjected to what is termed a slack or
cold scald to aid in feather removal. Although not as efficient as the hot scald process,
the cold scald does leave the surface meat of the bird in a juicier and more tender
condition. The yellow epidermal skin layer is also left intact and remains on the skin of
the chicken, hence the term yellow chicken. The final cooling of the birds is achieved by
hanging them in a cooler as opposed to a spin chiller. This produces a dry skin and
promotes the keeping quality of the chicken.
The
"yellow chicken process" is more time consuming, creates a higher degree of
shrink, and is therefore more costly, than the common method of processing chickens. What
are the advantages to "yellow chicken"? The advantage to the ultimate consumer,
is that they get a more flavourful, more tender eating chicken. In addition the skin tends
to be more crispy when fried or barbecued.
For
more information on "yellow chicken" (often referred to as "air
chilled") ask our expert or speak to one of our customer service staff.
We
custom cut yellow/air chilled chicken to your specifications!
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The 'Yellow Chicken' Story