When shopping for chicken, many people automatically reach for the organic option, assuming it’s the healthiest choice. But one woman says there’s something more important to look for on the label that most shoppers don’t even know about.
Content creator Nicole (@nicole_holistic) shared what she recently learned about buying chicken at the grocery store. Her video has more than 629,000 views.
Standing in what appears to be a grocery store poultry aisle, she explains why she’s reconsidering her usual choice of organic chicken.
“One thing that I just learned recently is organic chicken is what I would always buy, but one thing that they have is 5% retained water,” she says in the video.
“So you might think that you’re buying a healthier version by choosing organic. But retained water pretty much means being dunked in a chlorine-filled pool, so we can preserve it,” she says.
Nicole recommends looking instead for a label stating the meat was 100% air chilled.
“That means once it’s taken out, it’s just being chilled up here, not being dumped for preservatives,” she explains.
In her caption, Nicole elaborated on why this matters.
“A lot of people don’t realize that most store-bought chicken is dunked in chlorinated water to kill bacteria, and that chlorine actually seeps into the meat,” she wrote. “You end up eating more than just chicken. You’re getting chemical residue that can mess with your gut and overall health. Air-chilled chicken skips that whole process, keeping it clean, flavorful, and way better for your body.”
What’s The Difference Between Water-Chilled And Air-Chilled Chicken?
The USDA requires that processed chickens be chilled to at least 40 degrees within a certain timeframe after slaughter. There are two accepted methods: water chilling and air chilling.
Most processors in the United States use water chilling. Water chilling involves cooling chickens in large communal vats of ice-cold chlorinated water. Chickens absorb up to 12% of their body weight in the chlorinated water during this process, which dilutes their flavor, Food Republic reported. The water settles under the skin and can leak onto the absorbent pad at the bottom of supermarket packages.
Air chilling works differently. The Kitchn explains that chickens are individually hung and passed through a series of refrigerated chambers over several hours, cooling them down slowly without submerging them in water. While air-chilled chickens are still sprayed with a chlorine mist, they’re not dunked in it.
The benefits of air chilling include better flavor since natural juices aren’t diluted, faster cooking times because there’s no excess water to evaporate, crispier skin after cooking, and less risk of cross-contamination between birds.
You’re also paying only for chicken, not for added water weight.
However, air-chilled chicken typically costs more at the store because the process takes longer and is less efficient than water chilling.
Stores like Whole Foods, Trader Joe’s, and Sprouts Farmers Market carry air-chilled options from brands like Bell & Evans and Mary’s Family Farms.
@nicole_holistic A lot of people don’t realize that most store-bought chicken is dunked in chlorinated water to kill bacteria, and that chlorine actually seeps into the meat. 😬 You end up eating more than just chicken. You’re getting chemical residue that can mess with your gut and overall health. Air-chilled chicken skips that whole process, keeping it clean, flavorful, and way better for your body. #eatrealfood #airchilledchicken #holistichealth
Commenters React
“I truly just buy whatever is cheapest,” a top comment read.
“How about they just stop poisoning us instead,” a person said.
“Honestly I don’t care anymore it’s so exhausting. I get it, we’re doomed,” another wrote.
“I wish eating healthy wasn’t so convoluted,” a commenter added.
BroBible reached out to Nicole for comment via TikTok direct message and comment. We’ll be sure to update this if she responds.