How to Thaw Chicken
Keeping chicken in the freezer has been a lifesaver for me and my family. It’s great to have it on hand for easy dinners, and it keeps for such a long time when frozen. So when it comes time to cook it, I just have to remember to defrost the chicken before dinner. Here are the 3 best ways to safely thaw chicken after it’s been frozen. Whether you have chicken breast, thighs, or even a whole chicken, follow these same rules for defrosting before cooking.
3 Ways to Defrost Frozen Chicken
According to the USDA, these 3 methods are the safest for defrosting chicken. But which option is best for you? Here are the pros and cons of each option. Choose your method, then check the step by step how-tos right below for the details.
In the Microwave: This is the quickest way to defrost chicken. If you use this method, immediately cook the chicken after thawing. Why? The microwave will most likely start to cook parts of the chicken as it thaws. Chicken should never be partially-cooked and then saved for later. Either keep it uncooked, or cook it fully–there’s no in between here. In Cold Water: If you don’t have time to let chicken thaw in the fridge, submerging it in cold water is a safe way to slowly change the temperature. You will need to keep an eye on it, change the water regularly, and have the right type of bag. Chicken should be immediately cooked after thawing. In the Fridge: This is the easiest and safest way to do it, but it will take the longest amount of time. The defrosting will be gradual and kept at a safe temperature, and you won’t have to keep an eye on it or worry about it. If you’re not sure if you’ll end up cooking the chicken right away, this is the method you should use. You don’t need to cook right away and you can refreeze it if your plans change.
How to Thaw Chicken in the Refrigerator
This is by far the simplest way to defrost chicken, but it also requires the most planning and foresight. It can sit in the fridge up to 2 days after it has been defrosted. You can safely return it to the freezer if you decide not to cook it.
How to Thaw Frozen Chicken in Cold Water
This method will usually take anywhere from 1-3 hours, depending on how much chicken you’re thawing. I recommend this for smaller amounts of chicken breast, ground chicken, or boneless chicken. I do not recommend this for defrosting a whole chicken, although you can. One pound or less of boneless chicken should only take about an hour. More than a pound, or bone-in pieces, will need 2-3 hours. Cook immediately after thawing.
How to Quickly Defrost Chicken in the Microwave
This method works best to thaw small amounts of chicken. It’s great for thawing chicken breast or small pieces. It’s the fastest method, so if you forgot to defrost the chicken for dinner, do this. It helps to reposition it or flip it each time you check it to make sure one part isn’t cooking more than other parts. However, this method will inevitably lead to some parts getting warmer than others.
How long does it take to thaw chicken?
Wondering how long it’s going to take to thaw or defrost that chicken?
In the fridge: 1-2 days, depending on the amount of chicken. Less than a pound won’t need more than 24 hours. A whole chicken or larger amounts will need up to 48 hours. In cold water: 1-3 hours (or more for large amounts). Estimate 30 minutes per pound of chicken. In the microwave: For less than 5 pounds of chicken, it should take less than 15 minutes.
Food Safety Tips for Handling Chicken
Chicken can be frozen indefinitely and still be safe to consume. I give it up to a full year in the freezer, although it’s considered safe even longer. So don’t be afraid to buy in bulk and store it in your freezer if you have the space. The “Danger Zone” for chicken is anywhere between 40°F and 140°F. When left at these temperatures for more than 2 hours, bacteria starts to grow on the surface, which makes it unsafe to eat, even after cooking. Thawing poultry or meat in hot water is NOT considered safe. The hot water starts to cook the surface while the rest is still frozen, plus it encourages bacteria growth. Never leave chicken out of the refrigerator for more than two hours. It should be put away as soon as you get back from the grocery store. Before or after cooking, it should be stored as soon as possible. Chicken should always be cooked to an internal temperature of 165°F before consuming. Whatever method you use to cook it, use a meat thermometer to check the temperature.
