Today's mass-production methods diminish a chicken's flavor. One reason is that mass-produced chickens are machine - rather than hand plucked. The mechanical plucking device removed part of the flavorful epidermis (outer skin layer) along with its feathers. Another reason is that dressed chickens are typically chilled by soaking them in water at the plant, a process that leaches out some of the built-in flavor. This loss would not occur if the chickens were chilled in air inside a refrigeration unit, as they used to be.
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Asian Recipes **
