Step 5: Soak Chicken Meat in Ice Bath
Once the lungs and heart have been removed, the carcasses are immediately submerged in water that is 40 degrees F or colder; the Chesters use old coolers filled with ice and cold water. They stockpile extra ice ahead of time in their chest freezer and make sure they constantly replenish the ice in the coolers to maintain a consistent temperature for the cooling chickens.
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