air-chilled chicken is "hung from a conveyor belt and circulated around a cold room." Water-chilled chickens are, as the name implies, chilled in a vat of water. The air-chilling process takes ...

The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving. Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to ...