Air chilling?

[Bluff Country Chicken]

Has anyone air-chilled? Does it really make a noticeable difference? Is there any way an average Joe can do this without buying an expensive, commercial set-up? I'm interested in seeing for myself what the difference might be.

 

[RoosterGeek]

Quote:
That's the way Label Rouge Broilers are done. Actually, that method of cooling is required by regulation I believe (I could be wrong). I've always had an interest in air chilling. I haven't seen any home setups using air chillers. I would love to see pictures if you find one.

I would think it would make a difference, because you are basically preventing the bird from absorbing foreign and unnecessary water. I plan on living in France next summer and you can bet I'm going to try some of their Label Rouge chicken.