Claire Thompson
Defrosting chicken is an important stage of food preparation. Cooking chicken from frozen can lead to harmful bacteria growth, as the outside may be cooked while the centre remains frozen. To defrost chicken fillets quickly and safely, you can use the refrigerator, microwave, or cold water methods. The refrigerator method is the safest option as it maintains a cool and safe temperature, but it is also the slowest. The microwave and cold water methods are faster but require more attention to ensure even thawing and to avoid bacterial growth.
| Characteristics | Values |
|---|---|
| Safest method | Refrigerator |
| Quickest method | Microwave |
| Second quickest method | Cold water bath |
| Safe temperature | Below 40°F (4°C) |
| Danger zone | 40°F to 140°F (4.4°C to 60°C) |
| Time taken for cold water bath | 1-4 hours |
| Time taken for refrigerator | 5 hours per 450g or 24 hours |
| Time taken for microwave | 4-15 minutes |
| Time taken for hot water | 30-60 minutes |
| Hot water safety | Causes uneven defrosting and bacterial growth |
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What You'll Learn
Using cold water
The cold water method is faster than leaving chicken to defrost in a refrigerator, defrosting small cuts in 1-2 hours and a whole chicken in 3-4 hours.
To defrost chicken fillets using cold water, start by putting the meat in a securely sealed bag. If the meat is still in its original packaging, place the whole package into the bag. Fill your kitchen sink or a large pot with cold water and submerge the bag. If the original packaging was frozen to the meat, you can open the bag periodically to see if you can remove the frozen packaging. Once you do, the cold water can get closer to the meat and it will defrost more quickly.
If you're defrosting a whole chicken, change the water every 30 minutes to ensure it stays cold. If you're defrosting smaller cuts, you can use running water to achieve the same effect.
Once the chicken has thawed, cook it straight away. If you defrost chicken using cold water, you cannot refreeze it unless it has been cooked first, as this method can encourage bacterial growth.
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Using the microwave
To defrost chicken fillets in the microwave, remove the chicken from its packaging and place it in a lightly covered microwave-safe container. Most microwave ovens have defrost settings, so use the owner's manual for specific instructions on how to use the setting for chicken. Set the microwave to defrost and follow the instructions, which may include flipping over the chicken and continuing to microwave in short bursts until it is fully thawed. This process should take a few minutes, depending on the size and power of the microwave.
It is important to be vigilant when defrosting chicken in the microwave, as leaving it in for too long or on the wrong setting can make the chicken unsafe to eat. To check if your chicken is thoroughly defrosted, cut a small slit in the thickest part of the fillet. The flesh should be soft and no ice crystals should remain. If you feel ice crystals or the flesh is solid, continue defrosting.
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Defrosting in the fridge
Defrosting chicken in the fridge is the safest method, but it is not the quickest. It is recommended that you plan ahead if you want to defrost chicken in the fridge. The chicken should be placed in a large sealed sandwich bag and put on a plate or bowl to stop any juices from leaking and spoiling other food. It should then be placed at the bottom of the fridge for around 5 hours per 450g, or ideally, overnight.
The length of time it takes to defrost chicken in the fridge depends on the size of the chicken. Chicken tenderloin strips and drumsticks take less time to defrost than chicken breasts and thighs. Chicken breasts or small pieces take around 24 hours to defrost in the fridge, while a whole chicken may require 24-48 hours.
Once the chicken has been defrosted in the fridge, it can be stored there for up to 24 hours before using it. It can also be safely refrozen within 1-2 days of thawing, although this may compromise the quality of the chicken.
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Hot water (though this is controversial)
Using hot water to defrost chicken is controversial because it can cause uneven defrosting and promote bacterial growth. Harmful bacteria can begin to grow on food when it's between 40 °F and 140 °F, which the USDA refers to as "the danger zone".
However, some sources claim that using hot water to defrost chicken is safe and quick. For chicken pieces (thighs, breasts, wings, or drumsticks) that were frozen separately, the quickest method is to use hot tap water. Put the separated pieces (up to 6 of them) into a zip-top bag. Remove the air from the bag. Fill your sink or a large pot with lots of hot tap water. Add the chicken within the bag. Put something heavy, like a pot, on it to keep it submerged. Leave it in the hot water until thawed, 30 to 60 minutes. Sixty minutes is the maximum amount of time to leave it there. Cook the chicken immediately.
If you have a whole chicken or chicken pieces that were frozen together, cold water in the sink is recommended. It will take longer than the microwave but is more even. One trick to speed things up is to check on it often and see if you can break the pieces apart. Once they come apart, you can use the hot water method, and then it's really quick.
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Planning ahead
If you are planning to defrost chicken fillets in the refrigerator, it is important to plan ahead and keep note of how long the chicken has been thawing. It is recommended to place the chicken in a sealed bag or container to prevent juices from leaking and contaminating other foods. Leave the chicken in the refrigerator for around 5 hours per 450g, or ideally, overnight. Once defrosted, the chicken can be stored in the fridge for up to 24 hours before cooking.
If you are short on time, defrosting chicken fillets in cold water is a quicker method. However, it is important to plan ahead and have the necessary equipment ready. Ensure the chicken is in a securely sealed bag or leak-proof container to prevent water from getting in and contaminating the chicken. Place the chicken in a bowl or sink of cold water, changing the water every 30 minutes to keep it cold. This method can defrost small cuts of chicken in 1-2 hours and a whole chicken in 3-4 hours.
While it is not recommended, some people may choose to defrost chicken fillets in hot water to speed up the process. This method can be risky as it can cause uneven defrosting and promote bacterial growth. If using hot water, it is important to place the chicken in a sealed bag and submerge it in hot water for no longer than 60 minutes. Cook the chicken immediately after using this method.
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Frequently asked questions
The quickest way to defrost chicken fillets is by using the defrost setting on your microwave. Place the chicken on a microwavable plate and use the defrost setting for one minute at a time. Make sure you keep checking the chicken to assess whether or not it has defrosted.
Yes, it is safe to defrost chicken in the microwave, but you must be vigilant. Leaving it in there for too long or on the wrong setting can make the chicken unsafe to eat. The outside may start to cook while the inside remains frozen.
Place the chicken in a sealed sandwich bag to prevent contamination. Then, submerge it in a large bowl of cold water. Change the water every 30 minutes to maintain a safe temperature.
No, you should never defrost chicken at room temperature. Room temperature is around 68°F (20°C), which is within the "danger zone" for poultry storage. Bacteria can grow in large numbers between 40-140°F (4.4-60°C).
