At Maple Wind Farm, we’re proud to raise and process our own pasture-raised chicken right here in Vermont. That includes the way we handle every bird after harvest — through our on-farm, USDA-inspected processing facility using an air-chill method that sets us apart.
Most poultry in the U.S. is cooled after slaughter by immersion in vats of cold chlorinated water. It’s effective, fast, and cheap — but it comes with downsides. The chicken absorbs that water (up to 8–12% of its weight), which dilutes the flavor, compromises texture, and increases the risk of cross-contamination. That’s not how we do things here.
Instead, we use a European-style air-chilling system, where chickens are cooled by cold, purified air in a series of temperature-controlled chambers. Each bird is suspended individually (not piled into a tub of water with hundreds of others), which ensures a safer and cleaner process.
Why air-chilled chicken matters:
- Better flavor – No water absorption means nothing is diluting the natural taste of pasture-raised meat.
- Crispier skin – If you love a perfectly roasted chicken, air-chilled birds give you that golden, crispy finish.
- No “purge” in the package – That pinkish liquid in water-chilled chicken? You won’t find it here.
- Faster cooking – Air-chilled chicken tends to cook more evenly and efficiently.
- More sustainable – Air chilling uses far less water — a win for the planet.
This process takes longer and requires more care — but we believe the results are worth it. From the pasture to your plate, every decision we make reflects our commitment to quality, transparency, and better food.
And yes — whether you’re buying it fresh during the summer harvest or frozen for convenience, all our chicken is air-chilled. It’s one of the quiet details that makes a big difference.
Come taste the difference for yourself!
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