Traditional chilling methods require water baths, and chicken has the tendency to absorb this excess water. This water retention can hinder quality, taste, and tenderness. Instead, our state-of-the-art air chilling system consists of a large cooling chamber that is closely monitored to maintain a specific temperature and humidity. The birds traverse through these chambers on almost two miles of track. This slow process has been shown to result in better tenderization. At Miller Poultry, all of the products we produce at our facility are 100% air chilled.