Increasing the temperature of frozen chicken to the point that it is no longer frozen in the process of defrosting chicken. The safest method is to defrost the chicken inside a refrigerator, which maintains a safe, comfortable temperature for the duration of the process. In this post, we will discuss how to securely thaw chicken and present three options for doing so at home.
In refrigerator
Thawing chicken in the refrigerator is the most secure way to thaw it, but it takes about a day of preparing ahead of time, so skip ahead if you need a faster alternative. Transfer your chicken from the freezer to the fridge the day before you plan to prepare it to allow it to slowly defrost for at least 24 hours. Place the raw chicken in a rimmed container or bowl, preferably at the bottom of your fridge, to avoid dripping onto your other food as it thaws. Defrosting your meat in this manner will keep it fresh in your fridge for an extra 1 to 2 days, but once thawed, it cannot be refrozen unless you plan to cook it in a liquid like stock, soup, or stew. Refreezing thawed meat disrupts the protein cell structure and introduces undesired moisture, resulting in poor flavour and texture.
In microwave
This method is the quickest way to thaw frozen chicken, however, it is not the best. Because microwaves produce hot patches, your raw meat may be warmed through in some areas while remaining frozen in others, causing it to enter the Danger Zone temperature range (40 to 140 degrees F). Cook it right away after thawing it in the microwave, and only refreeze it once it's all done.
In cold water
If you only have a couple of hours, you can thaw your chicken using the cold-water method the same day. Chicken should not be thawed in hot water or at room temperature, according to the USDA. Meat enters the food Danger Zone when it reaches 40 degrees F, where bacteria can grow and render it unhealthy to consume. This can happen if meat is left out at room temperature for more than two hours. Lack of adequate cooking of raw meat (poultry requires an internal temperature of 165 degrees F) increases the risk of foodborne illness as well as contamination of other foods you may have on your kitchen counter.
Put the frozen chicken in a leak-proof plastic bag and, in accordance with USDA recommendations, immerse it in a large bowl of ice water. Never leave a bowl of raw chicken in water in your sink as this can contaminate the entire area and the flesh will end up absorbing some of the water. Before the chicken comes in contact with water, it should always be thoroughly sealed. A 1-pound piece of chicken might take an hour or less to completely thaw, while a bigger package weighing 3 or 4 pounds might take longer than two hours. Every 30 minutes, replace the water to hasten the process. The only time you should refreeze meat is if you plan to cook it first, and then store it in the freezer.
