Wed Jun 25 14:20:00 UTC 2025: Here’s a summary of the text, followed by a news article version:

**Summary:**

Anthony Bourdain, despite his love for a wide variety of meats, held a strong aversion to American-raised chicken. He found it bland, slimy, and prone to spoilage, especially compared to European varieties. Bourdain’s critique stemmed from differences in production methods, including the use of antimicrobial chemical rinses and water-chilling processes in the U.S., practices banned or less common in Europe. He argued for a shift towards pork consumption.

**News Article:**

**Bourdain’s Chicken Grudge: Why the Culinary Icon Scorned American Poultry**

**NEW YORK, NY** – The late Anthony Bourdain, celebrated chef, author, and television personality, was known for his adventurous palate and unapologetic opinions. While he relished everything from high-end steaks to fast-food burgers, one meat consistently drew his ire: American-raised chicken.

In a resurfaced piece, Bourdain’s long-standing critique of American poultry highlights a key difference in food production standards. He argued that it pales in comparison to its European counterpart, citing concerns about taste, texture, and overall quality.

Bourdain famously wrote that American chicken was “slimy and tasteless.” He also criticized the fact that it always “tastes like chicken”, which he viewed as very boring. These statements reflect a growing concern amongst food experts regarding the differences in poultry processing between the U.S. and Europe.

One major point of contention is the use of antimicrobial chemical rinses, a common practice in the U.S. to combat bacteria. These rinses are banned in the European Union and the United Kingdom, where some believe they mask unsanitary conditions and negatively affect the flavor. Furthermore, the method of chilling the chicken post-slaughter also differs significantly. European chickens are typically air-chilled, while U.S. chickens are water-chilled, with the former being recognized as the superior of the two.

Bourdain advocated for Americans to embrace other meats, particularly pork.

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