Jake Harper
Defrosting chicken is an important stage of food preparation, and there are several ways to do it quickly and safely. The safest and most recommended method is to defrost chicken in the refrigerator, which can take around five hours per 450g or ideally overnight. When that's not possible, submerging chicken in cold water is a quick and safe method, but the water must be changed every 30 minutes to keep the food within the safe zone. Using the defrost function on a microwave is the quickest way to thaw chicken, but it can also be the riskiest, as it may lead to uneven cooking and drying out. It's important to be vigilant when defrosting chicken in the microwave and to follow the manufacturer's instructions. Additionally, chicken defrosted in the microwave or with the cold water method must be cooked immediately and not refrozen.
| Characteristics | Values |
|---|---|
| Safest method | Refrigerator |
| Quickest method | Microwave |
| Safe temperature zone | 34-40°F |
| Danger zone | 40-140°F |
| Microwave method | Use defrost setting, check chicken regularly, cook immediately |
| Refrigerator method | Plan ahead, place in sealed bag on a plate, leave at the bottom of the fridge |
| Cold water method | Submerge sealed chicken in cold water, change water every 30 minutes |
| Hot water method | Submerge sealed chicken in 140°F water |
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What You'll Learn
Defrosting chicken in the microwave
To defrost chicken in the microwave, first note the weight of the chicken or use a food scale. Remove the chicken from its original packaging and place it in a lightly covered, microwave-safe container. Most microwaves have a defrost setting, which will prompt you to select the food type (poultry) and weight, then automatically set the defrost time. If your microwave does not have a defrost setting, it is recommended to defrost at a power level of 20-30% for 8-10 minutes per pound of chicken. Check the meat every few minutes to ensure it is removed as soon as it is defrosted.
Chicken defrosted in the microwave should be cooked immediately and can only be refrozen once it has been fully cooked.
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Using cold water to defrost chicken
To defrost chicken using cold water, first, ensure that your chicken is in an airtight package or a leak-proof ziplock bag. Then, fill a bowl or basin with cold water, ensuring that the chicken is completely submerged in the water. If the water from the faucet is warm, you can add ice cubes to the basin to keep the water temperature cold.
Change the water every 30 minutes to ensure it stays cold. The frequency of changing the water can vary depending on the source. Some sources suggest changing the water every 30 minutes, while others recommend changing it every hour or even every half hour. The United States Department of Agriculture (USDA) estimates that this method will take 2 to 3 hours for a whole chicken, while a 1-pound package of chicken breasts can take 1 hour or less.
If you are in a hurry and need to speed up the defrosting process, you can try using a gentle stream of cold water flowing into the bowl to keep the water cold instead of completely submerging the chicken in still water. This method is slightly faster than the still water bath method and can save time.
It is important to note that you should never use warm or hot water to defrost chicken. Defrosting chicken in hot water can be a food safety nightmare and is not recommended. Keeping cold foods below 40°F is crucial to prevent the growth of harmful bacteria.
Always cook the chicken immediately after it has been defrosted using the cold water method.
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Defrosting chicken in hot water
While the microwave method is the quickest way to defrost chicken, it may negatively affect the texture and colour of the meat. The best way to defrost chicken quickly while maintaining its quality is to submerge it in leak-proof packaging in cold water (below 40°F) and change the water every 30 minutes. This method is also recommended by the USDA.
However, if you are looking for a quicker method than the cold water bath, you could try a hot water bath. According to food science expert Harold McGee, placing your frozen chicken (still in its packaging) in a hot water bath that’s exactly 140°F will defrost the meat quickly without cooking it. Because the water is so hot, the meat spends less time in the "danger zone" temperature range for bacterial growth (40°F to 140°F). However, this method is not officially recommended by the FDA, and using warm water has a higher potential for the spread of bacteria.
To set up a hot water bath, boil water in a kettle or on the stovetop and use a thermometer to monitor the temperature. Once the water reaches 140°F, transfer it to a large bowl and place your frozen chicken (still in its packaging) in the bowl. The water temperature will immediately drop, and you can let the chicken sit undisturbed until it is defrosted.
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Defrosting chicken in the refrigerator
To defrost chicken in the refrigerator, place the raw chicken in a rimmed container or bowl, ideally at the bottom of your fridge to minimize the risk of drips onto your other food as it thaws. Make sure to store the chicken in an airtight container on the lowest shelf of your refrigerator to prevent what food safety experts call cross-contamination, or when bacteria travel from one food to another.
Once defrosted, chicken will be good in the fridge for up to 2 days. Technically, you can refreeze chicken within 2 days of defrosting, as long as its internal temperature was not between 40 and 140 degrees F for two or more hours. However, refreezing thawed meat breaks up the protein cell structure and creates unwanted extra moisture, which negatively affects its flavor and texture. To get the best from your bird, plan to cook it either fresh or within a day of defrosting.
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Cooking chicken from frozen
While it is possible to cook chicken from frozen, it is important to follow safety guidelines to ensure the chicken is cooked thoroughly and safely. Cooking frozen chicken will take around 50% longer than thawed chicken. For example, a whole chicken that would normally take 1.5 hours to roast will take around 2.25 hours if cooked from frozen.
It is recommended to avoid high-heat cooking methods such as grilling or broiling when cooking chicken from frozen. This is because the outside of the chicken is likely to char before the inside is cooked through. Instead, opt for lower temperatures and longer cooking times to ensure the chicken is cooked evenly.
Individually frozen pieces, such as boneless chicken breasts, are the easiest and quickest cuts to cook from frozen. Chicken parts like thighs and wings are often frozen together in a large mass. These will need to be defrosted enough to separate into individual pieces before cooking.
When cooking chicken from frozen, it is important to ensure the internal temperature reaches a safe level to avoid the risk of food poisoning. Use a meat thermometer to check that the internal temperature of the chicken reaches at least 74 degrees Celsius (165 degrees Fahrenheit).
- Oven-Baked: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the frozen chicken in a baking dish and cover it with aluminium foil to retain moisture. Bake for around 50% longer than you would with thawed chicken. Remove the foil towards the end of the cooking time to allow the skin to crisp up if desired.
- Stovetop: Place the frozen chicken in a covered saucepan or skillet on medium-low heat. Add a small amount of liquid such as water or broth to the pan to prevent sticking and help distribute heat evenly. Cook for around 50% longer than you would with thawed chicken, regularly checking the internal temperature with a meat thermometer.
- Slow Cooker: Place the frozen chicken in the slow cooker and add a small amount of liquid such as water or broth to prevent drying out. Cook on low heat for an extended period, ensuring the internal temperature reaches at least 74 degrees Celsius (165 degrees Fahrenheit).
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Frequently asked questions
The quickest way to defrost chicken is to use the defrost function on a microwave. However, this method can be risky as it can cause the chicken to start cooking, dry out, or develop an unpleasant odour.
The safest way to defrost chicken is to place it in the refrigerator. This method can take up to a day or two, so it requires planning ahead.
Another quick and safe way to defrost chicken is to submerge it in cold water (below 40°F). The water should be changed every 30 minutes, and the chicken should be kept in leak-proof packaging.
