Got chicken on the menu but it’s frozen?
Here’s how to (and how not to) thaw your frozen chicken.
Uncooked chicken canharbor bacteriathat can grow to unsafe levels if the thawing process takes too long.
Ifchicken is on the menubut it’s frozen, there are ways to thaw the chicken safely and quickly.
Here are the do’s and don’ts when it comes to thawing chicken.
(And if you’re wondering how to defrost chicken fast, keep reading.
While this is the easiest way to go, it takes the longest and requires some forethought.
Here’s more onwhen you’ve got the option to refreezethawed chicken.
If time is not on your side, there are ways to speed up the thawing process.
DO thaw it in cool water
Chicken will thaw faster if it’s submerged in cold water.
Also, the chicken should be left in its packaging.
Chicken thawed this way should be cooked immediately after thawing.
While this method is the fastest (around 10 minutes or so), there are some caveats.
This method only works for chicken breasts or thighs that are 1 inch thick or less.
Anything thicker, and the outside surface will get too warm while the inside will remain frozen.
(So no changing the menu once the chicken has defrosted!).
FSIS notes, “never leave food out of refrigeration over 2 hours.
If the temperature is above 90F, food should not be left out more than 1 hour.”
The microwave will defrost your chicken unevenly, heating up some parts while leaving other parts still frozen solid.
Foods thawed in the microwave should be cooked before refreezing."
The outside will cook quickly, while the inside will remain frozen.
Just like defrosting in the microwave, we advise against this.
These methods are the safest ways to thaw your frozen chicken.
When thawed in the fridge, the chicken should be cooked within one to two days.
When chicken is thawed in water, it should be cooked immediately after it’s completely thawed.
Or, try this crowd-pleaser:Chicken Cutlets with Sun-Dried Tomato Cream Sauce.
