notbob > wrote:

>On 2012-05-14, Steve Pope > wrote:
>
>> A good working rule is to never consume water-chilled chicken, period.

>While I'm not disputing you, please answer these two questions. WTF
>is water-chilled-chicken

All chicken that isn't air-chilled.

>and how would you know if the resto uses that
>particular method?

It a method used in the chicken factory, not in the restaurant.

One can assume it's water-chilled unless the restaurant claims
it is air-chilled, or identifies the chicken as from a producer known
to only use air-chilled methods.


Steve