How to defrost chicken (2024)

FAQs

How to defrost chicken? ›

The safest way to defrost chicken is to remove it from the freezer, put it in a container, and put it on a low shelf in a refrigerator for at least 24 hours or until no longer frozen. There are also other ways to defrost chicken more quickly. Chicken may defrost more quickly by using a cold water bath or a microwave.

According to the USDA there are only two safe ways to thaw food quickly: in cold water and in the microwave.

If you only have a few hours to thaw your chicken, you can use cold water to defrost it. Never thaw meat at room temperature or in hot water. According to the USDA, as soon as meat reaches 40 degrees F, it enters the food "Danger Zone," where bacteria can multiply and make it unsafe to eat.

However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.

Thawing chicken in cold water is the quickest method and simple to do. There are a few important steps to follow: Place your chicken in a sealed sandwich bag so that water cannot get in and contaminate the chicken. Place the bag in a very large mixing bowl or clean washing-up bowl.

Defrosting a whole chicken in the microwave is possible but not recommended. The USDA warns that defrosting large cuts of meat in the microwave can lead the outside to warm faster than the middle and may cause some areas to begin cooking or warm enough to develop harmful bacteria.

Great news, according to the USDA, it is totally safe — you just have to keep in mind that frozen chicken will take about one and a half times longer to cook than thawed chicken.

Fortunately, we can all take a collective sigh of relief, because the USDA says it is fine to cook chicken from frozen, just keep in mind that the cooking time will be about 50 percent longer. However, chicken should never be cooked from frozen in a slow cooker or microwave.

As a rule, frozen chicken should not be left out for more than 2 hours. To be safe, simply use a thermometer to check the temperature of the chicken. If the temperature of the chicken remains below 45 degrees F, it can still be cooked.

How do you defrost chicken without making it tough? ›

Place chicken in a frozen leak proof plastic bag, and submerge in a large bowl filled with cold tap water, making sure the bag is sealed before placing in water. Change out the water every 30 minutes until chicken is completely thawed.

Often, the outside of the chicken will finish cooking while the interior meat will still be frozen and raw. This is not only unappetizing, but it's also unhealthy since it isn't safe to eat chicken if it isn't fully cooked. And, of course, if you cook the chicken longer, the outer layers will be overdone and dry.

Another method for safely defrosting meat is by using cold water. While this method is faster than refrigerator thawing, it requires more of your attention – the water needs to be changed every 30 minutes.

Cold water method:

Swap out the water with fresh cold water every 30 minutes or so to maintain a safe temperature. According to the USDA, a 3- to 4-pound frozen chicken or package of chicken parts will take about two to three hours to thaw this way. You can thaw a whole turkey this way, too!

Information. While foods are in the process of thawing in the refrigerator (40 °F or less), they remain safe. After thawing, use ground meats, poultry, and fish within one or two additional days, and use beef, pork, lamb or veal (roasts, steaks, or chops) within three to five days.

Some consumers may wash or rinse their raw meat or poultry because it's a habit or because a family member they trust has always washed their meat. USDA research found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness.