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. However, defrosting it in the fridge helps keep the chicken at a safe, cool temperature while it defrosts.
In this article, we will explain how to defrost chicken safely, and outline three methods for doing so at home.
The safest way to defrost chicken is to place it in a refrigerator. This method is safe because the refrigerator keeps the chicken cool while it is defrosting, preventing it from getting too warm for too long.
This method requires some planning ahead, as a person will need to begin the defrosting process at least 1 day before they plan to use the chicken.
The time it takes to work will depend on how big the pieces of the chicken are. Chicken breasts, bone-in chicken, and whole chickens can take 1–2 days to thaw in the refrigerator.
To defrost chicken more quickly, people can use a cold water bath by following these steps:
Never use warm or hot water to defrost chicken. If water from the faucet is warm, add ice cubes to the basin before using it to defrost the chicken.
The United States Department of Agriculture (USDA) estimates that this method will take 2–3 hours for a whole chicken, while a 1-pound package of chicken breasts can take 1 hour or less.
If there are multiple pieces in one bag that are frozen together, it may speed up thawing time to break them apart once they have thawed enough to do so. Break pieces apart from the outside of the bag to avoid opening it.
Many microwave ovens have defrost settings that allow people to defrost meat even more quickly. People can refer to the owner’s manual for specific instructions on how to use the defrost setting for chicken.
Using a microwave to defrost meats can result in warm spots or areas that have already started to cook during the defrosting process. For this reason, it is important to defrost only what is necessary and cook the meat right away.
People should never defrost chicken at room temperature, on the kitchen counter, or in places such as a porch or basement.
Room temperature is around 68°F (20°C), which is well within the “danger zone” for poultry storage. This refers to the temperature range in which it is possible for bacteria to grow in large numbers, which is between 40–140°F (4.4–60°C).
Defrosting chicken at room temperature means exposing the meat to dangerous temperatures for longer than is safe. Doing so raises the risk of bacterial growth and foodborne illness.
In many cases, it is possible to cook chicken from frozen. The USDA states this is safe to do in most cases as long as a person extends the cooking time by 50% and ensures the chicken reaches a safe internal temperature of 165°F (74°C).
However, there are a few exceptions to this rule. People should not cook frozen chicken in a slow cooker or in the microwave, for example. These methods cause the chicken to remain at an unsafe temperature for too long. To cook chicken using these methods, it is best to defrost it fully first.
People can refreeze the chicken that they defrosted in a refrigerator within 1–2 days of fully defrosting it. This applies whether the chicken is still raw or already cooked.
However, if a person defrosts the chicken in a water bath or the microwave, they should cook it immediately after defrosting. Only when they have done this can they safely refreeze it.
If a person defrosts chicken in the microwave or in a water bath but they do not immediately cook it, it may not be safe to eat. It is also not safe to refreeze chicken in this scenario.
Refreezing can affect the quality of the chicken, as can leaving it in a freezer for too long. However, while frozen, the chicken is safe from bacterial growth.
Proper thawing techniques are important for keeping chicken out of the danger zone of 40–140°F (4.4–60°C). If chicken stays in this temperature range for too long, this increases the risk of people contracting foodborne illnesses once they eat it.
Foodborne illnesses, such as food poisoning, are due to bacteria, viruses, and toxins. Some of the bacteria associated with chicken include:
While thoroughly cooking chicken can kill these types of bacteria, they can leave toxins behind. These toxins remain in the food even if a person cooks it at a safe temperature. One example of this is E. coli, which produces a toxin that can be fatal.
This is why people must defrost chicken safely in addition to cooking it in a safe manner.
Similarly, it is impossible to tell whether meat has gone bad just by looking at or smelling it. This is because the pathogens that cause foodborne illnesses do not necessarily cause food to spoil, so there is no way of detecting dangerous levels of these organisms by sight or smell.
Food poisoning affects 1 in 6 people each year. While many people recover in a few days, some forms of food poisoning can be more serious. People who are more vulnerable to serious cases of food poisoning include:
Foodborne illnesses can also lead to complications. For example, some people with irritable bowel syndrome (IBS) develop symptoms after having an acute intestinal infection from contaminated food or water. Experts refer to this as post-infectious IBS.
If a person is in doubt as to whether their chicken is safe to eat, it is best to be cautious and avoid consuming it.
Defrosting chicken at a cool temperature in the refrigerator is the safest method. People who have less time at their disposal can use a cold water bath or the defrost setting on their microwave.
When defrosting chicken using one of the quicker methods, it is important to cook it immediately once it is no longer frozen. Following food safety guidelines can help people stay healthy and avoid foodborne illness.
Fill the bowl with cold water and submerge the bag in it. Make sure the water is cold – using warm or hot water is unsafe and will promote bacteria growth on the poultry. Change the water every 30 mins.
Defrosting chicken at a cool temperature in the refrigerator is the safest method. People who have less time at their disposal can use a cold water bath or the defrost setting on their microwave.
Food poisoning affects 1 in 6 people each year. While many people recover in a few days, some forms of food poisoning can be more serious. People who are more vulnerable to serious cases of food poisoning include:
Defrosting chicken at room temperature means exposing the meat to dangerous temperatures for longer than is safe. Doing so raises the risk of bacterial growth and foodborne illness.
If a person defrosts chicken in the microwave or in a water bath but they do not immediately cook it, it may not be safe to eat. It is also not safe to refreeze chicken in this scenario.
If there are multiple pieces in one bag that are frozen together, it may speed up thawing time to break them apart once they have thawed enough to do so. Break pieces apart from the outside of the bag to avoid opening it.
It’s better to thaw chicken before cooking it. You can do this safely in the refrigerator, microwave, or with cold water.
Foodborne illness is dangerous, and chicken has the potential to make you quite sick if not handled correctly. According to the U.S. Department of Agriculture (USDA), the strains of bacteria most likely to be found on raw chicken are:
Foodborne illness is serious and potentially deadly: Around 3,000 Americans die from it every year, estimates FoodSafety.gov.
This method requires the most preparation, but it’s the most highly recommended. Chicken typically takes a full day to thaw, so plan your meals in advance. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.
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Big Mistakes Everyone Makes When Thawing Chicken
FAQ
Is defrosting chicken in cold water safe?
How long can frozen chicken sit out in cold water?
How long is chicken good for after thawing in water?
Can You defrost chicken in hot water?
About this method: In most cases, defrosting chicken in hot water is a food safety nightmare and not recommended. You want to keep your cold foods under 40°F to prevent the growth of bacteria, and defrosting chicken in hot water seems completely counterintuitive to everything I’ve learned about food safety.
Do eggs from home-raised chickens need to be refrigerated?
Home-raised chickens eggs should be refrigerated once they are free of feathers and poop. Although, unwashed eggs with cuticles intact can safely be stored at room temperature, but, refrigerating them will help them last longer; about 5 or 6 weeks.
Can You defrost chicken in the fridge?
Chicken may defrost more quickly by using a cold water bath or a microwave. However, defrosting it in the fridge helps keep the chicken at a safe, cool temperature while it defrosts. In this article, we will explain how to defrost chicken safely, and outline three methods for doing so at home.
Can you eat chicken if you defrost it?
However, if a person defrosts the chicken in a water bath or the microwave, they should cook it immediately after defrosting. Only when they have done this can they safely refreeze it. If a person defrosts chicken in the microwave or in a water bath but they do not immediately cook it, it may not be safe to eat.