Think you've tasted chicken? Think again. Until you’ve tasted the super-fresh, incredibly flavorful and all-natural Jidori Chicken Airline Breast, you've never really had chicken! Described as the “Kobe Beef” of chicken, Jidori is bold, with a robust chicken flavor that bland, mild commercial chickens could never hope to imitate.
The original Jidori chickens came form Japan, a cross breed between Hinaidori and Rhode Island Red. Jidori in the US comes only from one source – Dennis Mao in California. Disappointed with flavorless, water-plumped American chickens, this Chinese-American entrepreneur decided to bring real fresh Jidori to the American tables. Translating as, “chicken from the ground”, Jidori is raised free range in small California farms, fed a vegetarian diet of grains (no meat by-products), never given antibiotics, hormones or steroids. The chickens are processed in a tiny, boutique-like facility in Los Angeles, cleaned by hand and chilled in large tubs of ice and water, which prevents the water retention of commercial birds. The result is a creamy, clean-tasting, full-flavored bird with a healthy pink breast, a firm (never chewy) texture, a super juiciness and a richer chicken flavor. Beloved by chefs, it's served in the best restaurants in the the US.
Our Jidori Chicken Airline Breast is one of the presentations favored by chefs and restaurants, with the wing joint still attached which makes for the most elegant presentation but also results in juicier meat – the bones allow for the fattier sections of meat to cook more evenly. Allow for a bit of additional time for cooking due to the extra mass, but also if you’re roasting, cover the bone with foil to avoid burning it.