In any case, the chlorine won't make your bird smell or taste like a swimming pool. Since the mid-1990s, when nationwide E. coli and salmonella scares prompted the U.S. Department of Agriculture to establish strict microbiological regulations for the meat and poultry industry, the chemical has become a popular agent for disinfecting chickens. After birds are killed, defeathered, and eviscerated, the carcasses are chilled in massive bathtubs to prevent bacterial buildup. Chemical disinfectants—in about 80 percent of cases, that's chlorine—are added to the water to reduce cross-contamination and stem further bacterial growth. Chlorinated solutions may also be used in the evisceration process as well as during online reprocessing, during which traces of fecal matter are power-washed away.
Now doesn't that sound yummy?